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Chicken and Apricot Tagine

Chicken Tagine Recipe

This is along the lines of the M&S 'Cook' range, 'Moroccan style chicken tagine with giant Couscous'.

Chicken tagine with apricots
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However, I had nothing to go by - no packaging to check what they put in and so this is from memory. Another problem, I had no giant couscous!

So I made it up as I went along and it turned out to be delicious. I served it with ordinary couscous. With that said I will be making it again.

It's best to buy Belazu preserved lemons - they are the best and they are available in any good supermarket such as Waitrose, Sainsbury's or Tesco.

If you like this, you might also like Chicken Tagine Recipe

Tiny tagines filled with fruit and nuts

Chicken and Apricot Tagine Recipe

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chicken tagine with apricots, preserved lemons, tagine recipe
chicken, main
Moroccan
Yield: 4
Author: Jan Bennett
Chicken Tagine with Apricots

Chicken Tagine with Apricots

Deliciously spiced chicken tagine you will want to make again and again.
Prep time: 20 MinCook time: 1 H & 45 MTotal time: 2 H & 5 M

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 large onions - chopped
  • 2 fat cloves garlic - finely chopped
  • 1 tablespoon of 'Belazu' rose harissa paste
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of ground ginger
  • 1 teaspoon of turmeric
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground cinnamon
  • 2 'Belazu' preserved lemons - use the skin only - rinse and then chopped
  • 500g skinless and boneless chicken thighs - cut into largish cubes
  • 1 x 400g tin of cherry tomatoes - be sure to get good quality ones
  • a pinch of saffron strands
  • 150ml hot chicken stock made from a Knorr stock cube
  • a good squeeze or two of runny honey - to taste
  • 10 or 12 dried soft apricots
  • a small handful of sultanas
  • a small handful of toasted flaked almonds
  • a few fresh coriander leaves to serve
  • salt and black pepper to taste

Instructions

Preheat the oven to 190°C/375°F/Gas 5
  1. Use a Tagine if you have one that can go the stovetop, if not use flameproof casserole.
  2. Heat a glug of olive oil and over low heat gently cook the onion and garlic until soft but not coloured. Stir in the cayenne, ginger, turmeric, cumin, cinnamon, rose harissa and chopped lemon (remember to rinse the lemons first then use the skin only).
  3. Now add another glug of olive oil and add the chicken. Stir for a couple of minutes just to seal the chicken.
  4. Crumble the saffron into the hot stock and give it a good stir and pour it into the tagine.
  5. Now add the tomatoes including the juice along with a squeeze of honey.
  6. Bring to the boil and then put the Tagine or casserole into your preheated oven and cook for about 1 hour - stirring halfway through.
  7. Don't let it boil or the chicken will become tough - so turn down the heat very slightly if you need to.
  8. When it has been cooking for an hour, remove from the oven and add the apricots, sultanas and just half of the toasted almonds.
  9. Keep the rest for sprinkling on the top when serving. Give it another good stir and have a taste. You can add a little more honey or harissa if you think it needs it.
  10. Put it back into the oven for another 30 to 45 minutes until the chicken is cooked through and the sauce has thickened nicely.
  11. Just before serving have another taste to check the seasoning adding salt and black pepper to taste.
  12. Serve piping hot with the rest of the almonds sprinkled over the top along with some coriander leaves. Couscous or flatbread makes a nice accompaniment.
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4 comments

  1. I love Tagines Jan, and I love using preserved lemons. THis sounds fabulous! xxoo

    ReplyDelete
  2. I love Tagines Jan, and I love using preserved lemons. THis sounds fabulous! xxoo

    ReplyDelete
  3. This sounds mouth wateringly good!

    ReplyDelete
  4. What a beautiful and delicious dish!

    ReplyDelete

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Cheers
Jan