Chicken and Apricot Tagine

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Preparation info
  • Serves

    12

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

In Morocco, they do a lot of belly-dancing. After you’ve tasted this little number, you’ll understand why - it’s delicious.

Ingredients

  • approx. 2 kg skinless and boneless chicken, made up of a combination of thigh and breast
  • 4

Method

Cut the chicken into large bite-sized chunks and split between two casserole dishes or one very large saucepan. Mix together the onion, garlic, ginger, cumin, cinnamon, saffron and harissa paste and add to the chicken. Season with salt and pepper and pour over the stock.

Bring to a simmer, cover with a lid and cook gently for about 1½ hours. Now, don’t panic at this stage ... the tagine