View all Recipes

CHICKEN TAGINE WITH APRICOTS

CHICKEN TAGINE WITH APRICOTS

This dish packs in all the flavour of a traditional Moroccan tagine (thanks to the amazing Besaha ras el hanout spice mix–an absolute pantry essential) but only takes 30 minutes to cook. Add it to your spice recipe chest immediately!

Prep: 15 minutes
Cook Time: 30 minutes
Serves: 4

Method

Heat the oil in a wide pan and fry the onion and the cinnamon for 5 mins, add the ginger and garlic and cook for another minute.

Cut the chicken thighs into 3 pieces each and toss with the ras el hanout and the flour. Add to the pan and brown the chicken.

Add the apricots, preserved lemon, chicken stock, chickpeas and half the coriander. Cook covered for 10-15 mins until the chicken is cooked through. Adjust seasoning to taste and sprinkle with the remaining coriander. Serve with couscous.

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 cinnamon quill
3cm piece ginger, chopped
2 cloves garlic, minced
600g chicken thighs
2 teaspoons Besaha ras el hanout
1 tablespoon flour
1 bunch coriander, roughly chopped
½ cup dried apricots, chopped
1/3 Ludbrook House
preserved lemon jar
1 cup chicken stock
1 tin chickpeas, drained
1 bunch coriander, roughly chopped
couscous to serve

You may also like

View all recipes

FEEL GOOD WITH FARRO FOOD