Chicken Tagine

Here is a recipe for Chicken, Apricot and Almond Tagine courtesy of Curtis Stone. Thanks Curtis, this looks yummy. Think I’ll be trying this one very soon.

Serves 6, Prep Time: 20min, Cooking time 40min.

1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground turmeric, 60ml (1/4 cup) olive oil, 6 Chicken Marylands, 20g butter, 1 red onion cut into wedges, 4 cloves garlic finely chopped, 5 sprigs coriander plus extra leaves to serve, 5 sprigs flat-leaf parsley, 750ml (3 cups) chicken stock, 2 tbs honey, 1 cinnamon quill, 75g (1/2 cup) dried apricot halves, 50g (1/3 cup) roasted blanched almonds, Couscous to serve.

1. Combine ground cinnamon, ginger, turmeric and 2 tbs oil. Add chicken and turn to coat.Season with salt and pepper.

2. Melt butter and remaining 1 tbs oil in a tagine or large casserole over high heat. Brown the chicken in 2 batches, skin side down, for 3 minutes. Turn over and brown for a further 3 minutes. Transfer to a plate. Reduce heat to low-medium. Add onion and garlic, cook , scraping brown bits from bottom of pan, for 6 mins or until softened.

3. Tie coriander and parsley together with kichen string. Return chicken to the tagine,  add juices from the pan, herb bundle and stock. Reduce heat to low. Cook, covered with a lid, for 30 minutes, or until chicken is cooked through. Discard the herb bundle.

4. Meanwhile, combine honey, cinnamon quill, apricots and 250ml (1 cup) water in a saucepan and bring to the boil over high heat. Simmer, stirring, for 5 minutes or until slightly thickened.

5. Stir apricot mixture into the tagine. Sprinkle with almonds and extra coriander and serve with couscous.

Bon Appetit ……

Rochelle

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