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Chicken and apricot tagine
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Discover the delicious flavors of Moroccan cuisine in a conical cooking pot.
Ingredients:
  • 2 (about 1.5kg each) whole fresh chickens
  • 20.00 ml ghee or olive oil
  • 2 red onions, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 20.00 ml finely grated fresh ginger
  • 10.00 gm ground cumin
  • Large pinch of saffron threads
  • 1 cinnamon stick
  • 2 tsp harissa (optional – see related recipe)
  • 400g can diced tomatoes
  • 250ml (1 cup) chicken style liquid stock (see note)
  • 225g pkt dried apricots
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh coriander
  • Harissa (optional), extra, to serve
Instructions:
  • Lay the chickens breast-side up on a sturdy chopping board. Use poultry shears or a sharp knife to carefully halve the chicken along the breast bone. Remove and discard the backbone. Separate the legs by cutting between the thigh and breast pieces.
  • In a 28cm flameproof tagine, heat the ghee or oil over medium-high heat. Cook each batch of chicken for 3-4 minutes per side until golden brown. Transfer to a plate and repeat with the rest of the chicken.
  • Lower the heat to medium. Sauté the onion until soft, about 5 minutes. Stir in the garlic and ginger and cook until soft, about 1 minute. Add the cumin, saffron, cinnamon, and harissa (if using) for 30 seconds until fragrant. Add the chicken and evenly coat it with the spices.
  • Combine the tomato and stock in a pot and bring to a boil. Lower the heat, cover, and simmer for 45 minutes until the chicken is tender and fully cooked.
  • Add the apricots and let them simmer uncovered for 15 minutes until they are plump and the sauce thickens slightly. Then, move the chicken to a plate.
  • Combine the parsley and coriander into the sauce, then gently mix in the chicken until it is evenly coated. If desired, serve with a side of extra harissa for added flavor.

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