- Recipes
- Chicken & Apricot Tagine
Ingredients
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 pinch ground cinnamon
- 1 pinch dried chilli flakes, (optional)
- 1 tbsp tomato purée
- 600ml chicken stock
- 4 tbsp orange, fresh juice
- 1 pinch ground black pepper
- 2 tbsp fresh coriander, chopped, to garnish
- 675g chicken breasts, skinless boneless, cut into large chunks
- 250g mixed dried fruit
Recipe tips / Prepare ahead
The tagine can be cooked in advance, left to cool, and refrigerated for up to 2 days; reheat gently but thoroughly.
Method
Step 1
Heat the oil in a large flameproof casserole over a medium heat. Add the onion, garlic, ground spices, and chilli flakes, if using, and fry, stirring, for 5 minutes, or until the onions have softened. Stir in the tomato purée and stock and bring to the boil, stirring.
Step 2
Add the orange juice, dried fruits, and salt and pepper to taste. Reduce the heat, partially cover the pan, and simmer for 15 minutes, or until the fruits are soft and the juices have reduced slightly.
Step 3
Add the chicken, re-cover the casserole, and continue simmering for 20 minutes, or until the chicken is tender and the juices run clear. Adjust the seasoning, if necessary, then garnish with coriander and serve hot.
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