A Tagine of Chicken & Apricots

Tagines – slow-cooked stews of succulent meat and fruit in a silky, gently spiced sauce– are surely one of the glories of North African Jewish cuisine. A tajine is also the name of an earthenware casserole with a conical lid in which the stew is traditionally cooked but a wide, flame-proof casserole will do fine.

Ras el hanout is a North African spice blend. If you can’t find it, use a teaspoon each of ground coriander, ginger, and a pinch of cardamom and cumin, which all have antio