Moroccan Chicken and Apricot Tagine

Made for volunteers supper

Half kilo of diced chicken breast
100g roughly chopped dried apricots
1 medium onion finely chopped
2 cloves garlic minced
2 tsps paprika
2 tsps ground ginger
1 tsp ground cloves
1 tsp ground coriander
Quarter tsp fresh ground black pepper
Quarter tsp salt
1 tbsp tomato puree
1 tbsp lemon juice
1 tbsp clear honey
Quarter pint chicken stock
1 tbsp olive oil
Flaked almonds and fresh coriander leaves to decorate

Fry chicken pieces till just golden in one pan.  Fry the onion and garlic in another pan till onion is soft and clear.  Add to the chicken.  Add all the spices and stir thoroughly on the heat for one minute.  Then add the puree, juice, honey and stock till just bubbling.  Transfer all to a casserole dish (or a tagine pot if you have one) and put in oven for at least an hour and a half.  Oven heat  150c or 135 if a fan oven.

Serve with either rice or couscous. This recipe is readily adjustable according to taste – hotter add more ginger or some cayenne pepper, sweeter add more cinnamon, coriander and honey.   More sauce add more stock but tagines are meant to be a fairly ‘sticky’ consistency.   It can be made with chick peas for vegetarians.

Morrocan Chicken Tagine

Love from Anna December 2015