Nicely Spiced Chicken Tagine with Apricots and Preserved Lemons

A nicely spiced, easy to make, very tasty Moroccan chicken dish. Just the right amount of sweetness and great for a dinner party. I think a Tagine looks impressive taken straight to the table and dinner served from the Tagine.

Spiced Chicken Tagine with Apricots and Preserved Lemons

Don't you just love the combination of fruit and nuts used in Moroccan cooking?

Mini Tagines with Fruit and Nuts

So - here's my much titivated 'made up as I went along' recipe that turned out very nice indeed!


To serve 4 you will need:
a glug or two of 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

How to do it:
Preheat the oven to 190C/375F/Gas 5
Use a Tagine if you have one that can go the stove top, if not use flame proof casserole.

Heat a glug of olive oil and over a 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 rinse the lemons first then use the skin only).

Now add another glug of olive oil and add the chicken. Stir for couple of minutes just to seal the chicken. Crumble the saffron into the hot stock and give it a good stir and pour it into the Tagine. 

Now add the tomatoes including the juice along with a squeeze of honey.

Bring to the boil and then put the Tagine or casserole into your preheated oven and cook for about 1 hour - stirring half way through.

Don't let it boil or the chicken will become tough - so turn down the heat very slightly if you need to.

When it has been cooking for an hour, remove from the oven and add the apricots, sultanas and just half of the toasted almonds. 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. 

Put it back into the oven for another 30 to 45 minutes until the chicken is cooked through and the sauce has thickened nicely.

Just before serving have another taste to check the seasoning adding salt and black pepper to taste.

Serve piping hot with the rest of the almonds sprinkled over the top along with some coriander leaves. Couscous or flat bread make a nice accompaniment.

Spiced Chicken Tagine with Apricots and Preserved Lemons

5 comments

  1. Looks delicious as always Jan! One of these days I am going to get me a tagine cooker! xxoo

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  2. The flavour combinations in Moroccan dishes like this are amazing! I like those mini tagine containers!

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  3. I love when you prepare Tagine, Jan. It always looks so delicious and this combinations sounds simply amazing!!!

    Thank you so much for sharing...

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  4. Hi, not sure what to do with my dried apricots do I neeed to soak them in water? Surely I cant just chuck them in at the end? Exciting dish.

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  5. Hi Snaily101 - you need 'soft' dried apricots - the ones you can eat straight from the packet.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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