Chicken & Apricot Tagine
In Morocco, they do a lot of belly-dancing. After you’ve tasted this little number, you’ll understand why – it’s delicious.
Serves 12
About 25 minutes to prepare and 2½ hours cooking
approx. 2kg skinless and boneless chicken, made up of a combination of thigh and breast
4 onions, chopped
8 cloves of garlic, crushed
100g fresh ginger, peeled and finely chopped
4 teaspoons ground cumin
2 teaspoons ground cinnamon
2 large pinches of saffron
2 tablespoons harissa paste
sea salt and freshly ground black pepper
2 litres chicken stock
700g dried apricots
8 large ripe tomatoes, roughly chopped
200g pitted green olives, halved
200g shelled unsalted pistachio nuts
2 bunches of coriander, chopped Read more
