Chicken tagine with apricots and almonds recipe

Ingredients

For the marinade
1tsp cinnamon
1tsp ground ginger
½tsp turmeric
½tsp black pepper
1tsp salt
1tbsp olive oil
1 large chicken breasts, diced
25g butter
1 large red onion, thinly sliced
2 cloves garlic, crushed
2 cups water
2tbsp honey
400g dried apricots, cut into halves

To garnish
200g flaked toasted almonds
sprig fresh coriander, roughly chopped
sprig fresh parsley, roughly chopped
500g couscous accompaniment
1 red pepper, roasted and diced (optional)

Preparation:

Mix all of the dry marinade ingredients together with 1tbsp olive oil.
Stir in the chicken to coat well. Heat a large frying pan until very hot
and quickly brown the chicken on all sides. Remove the chicken and any
cooking juices from the pan and set aside in a bowl.

In a clean saucepan heat the butter and remaining oil. Add the onions
and garlic and gently fry for 4 - 5 minutes without colouring.

Add the chicken and cooking juices, apricots, honey and water and stir
well. Allow to simmer gently for approx 1 hour with the lid on or until
the apricots are tender and the sauce has thickened. Stir frequently to
prevent sticking or burning the base of the pan.

To serve, garnish with a generous sprinkling of flaked almonds, chopped
coriander and parsley. Serve with couscous (plain or with roasted red
peppers mixed in for more flavour)

Tips

The above recipe is also suitable for home freezing. It can also be
cooked in a pressure cooker for approx 20 minutes, after firstly sealing
the chicken.

The chicken can be replaced with lamb or pork or even chick peas for a vegetarian option.

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يمي