Ingredients
- 2 Whole chickens
- 400 grams Can diced tomatoes
- 2 Red onions, halved, thinly sliced
- 1 tbsp Grated fresh ginger
- 1 tbsp Olive oil
- 2 Garlic cloves, crushed
- 1 tbsp Ground cumin
- 225 grams Dried apricots
- 1 Cinnamon stick
- 2 tsp Harissa
- 1 pinch Saffron threads
- 1 cup Chicken stock
- 2 tbsp Chopped fresh continental parsley
- 2 tbsp Chopped fresh coriander
- Take the chicken upside down and take out the breast bone using a sharp knife.
- Cut between the thigh and breast pieces.
- Heat the oil in an ovenproof tagine and fry the chicken on each side golden brown for 3 minutes.
- Transfer into a plate and set aside for now.
- Turn the heat to low and fry the onions, garlic and ginger for 2 minutes.
- Throw in the saffron, harissa, cumin and cinnamon. Toss around for 30 seconds.
- Throw in the chicken and toss to get it coat evenly.
- Throw in the tomatoes with the stock. Bring the mixture to a boil.
- Let it simmer for 45 minutes.
- Add apricots and cook for another 15 minutes.
- Take out the chicken again and set aside. Add in the coriander and parsley and thicken the sauce.
- Once the texture is right, add the chicken again and serve hot.
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