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Donal Skehan’s Ultimate Chicken Tagine

Name: Donal Skehan’s Ultimate Chicken Tagine
Ingredients: 8-10 free-range chicken thighs, boned, skinned and sliced into bite-size pieces; 2 tsp paprika; ½ tsp ground cinnamon; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground ginger; 100g dried apricots, sliced; 50g raisins; 500ml chicken stock, hot; 1 tbsp rapeseed oil, plus extra if needed; 2 large onions, finely sliced; 6 garlic cloves, finely chopped; Pinch of saffron, soaked in a splash of hot water; 2 x 400g tins chopped tomatoes; 1 tbsp tomato purée; 1 tbsp honey; 50g flaked almonds, toasted, to serve; Handful of fresh coriander, chopped

Donal Skehan’s straightforward chicken tagine recipe is bursting with spices and fruity flavour – the aromas released as it cooks will have you and the people you’re cooking for salivating. If you don’t have time for marinating and soaking, this chicken tagine – with figs and a fruity couscous – is ready in an hour.

18 ingredients5 preparation steps

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Ingredients

8-10 free-range chicken thighs, boned, skinned and sliced into bite-size pieces
2 tsp paprika
½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
100g dried apricots, sliced
50g raisins
500ml chicken stock, hot
1 tbsp rapeseed oil, plus extra if needed
2 large onions, finely sliced
6 garlic cloves, finely chopped
Pinch of saffron, soaked in a splash of hot water
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
1 tbsp honey
50g flaked almonds, toasted, to serve
Handful of fresh coriander, chopped

Preparation

1In a bowl, toss the chicken with the spices, cover with cling film and chill for at least 1 hour, or overnight. Meanwhile, soak the apricots and raisins in a little of the hot stock and set aside for at least an hour.
2Heat the oil in a large, deep-sided frying pan over a high heat. Add the chicken in 2 batches and brown all over. Remove from the pan using a slotted spoon and set aside on a plate lined with kitchen paper. You should be left with a rich golden oil in the pan, but add extra rapeseed oil if required.
3Fry the onions over a medium heat for 4-6 minutes until soft, stirring through the garlic for the last minute. Add the saffron along with its water, and the tomatoes, tomato purée, honey, fruit and soaking liquid. Pour in the remaining chicken stock and bring to a steady simmer. Cook for about 10 minutes, then season with sea salt and ground black pepper.
4Return the browned chicken pieces to the pan and carefully stir through. Simmer, partly covered, for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
5Put the couscous in a heatproof bowl and cover with 250ml boiling water. Cover the bowl with cling film or a clean tea towel and leave for about 5 minutes until all the water has been absorbed and the couscous appears plump. Use a fork to fluff up the couscous, then mix in the mint, lemon juice and most of the zest. Season with sea salt and ground black pepper. Serve the chicken tagine on top of a generous helping of couscous, with toasted flaked almonds, chopped fresh coriander and the remaining lemon zest scattered over.