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Chicken Tagine with Almonds and Apricots

A tagine is a North African stew that takes its name from the conical dish in which it’s made, but this chicken recipe uses a flameproof casserole, which can be used on the hob. Looking for something a little zestier? How about our chicken and preserved lemon tagine?

moderate14 ingredients4 preparation steps
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Ingredients

  • 1.5kg free-range chicken, cut into 8 pieces, or 8 thighs
  • 1-2 tbsp olive oil
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • Pinch of saffron threads
  • 1 tsp each turmeric, ground cumin and ground cinnamon
  • 1½ tsp ground ginger
  • 1½ tsp hot paprika
  • 500ml apple juice
  • 500ml chicken stock, hot
  • 250g ready-to-eat dried apricots
  • 100g whole peeled almonds
  • Large bunch of fresh mint, chopped
  • Large bunch of fresh coriander or parsley, chopped

Preparation

  1. 1In a heavy-based flameproof casserole, lightly brown the chicken in the olive oil over a medium heat. Reduce the heat, add the onion and garlic and sauté for 3-4 minutes.
  2. 2Add the spices, cook for 2 minutes, then pour in the apple juice and stock to cover the meat. Bring to\nthe boil and simmer for 15 minutes, stirring occasionally.
  3. 3Add the apricots and almonds and cook for a further 15 minutes until the chicken is tender and the liquid has reduced and thickened.
  4. 4Before serving, stir in most of the herbs, keeping some as a garnish.