Moroccan Fruit Tagine

Preparation info
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By Claudia Roden

Published 1986

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  • 1 large roasting chicken, jointed
  • 2 onions, finely chopped
  • 3 tablespoons finely chopped parsley


Put the chicken joints, chopped onions and parsley in a large saucepan. Cover with water, add butter, and the ginger if liked, and season with salt and pepper. Bring to the boil and simmer, covered, until the chicken is very tender and the onions have practically disintegrated, about 1 hour. The sauce should be reduced.

Add the sliced apples and continue to simmer until they are only ju