Chicken and Apricot Tagine





20 min


2 hr


Like 23


  • 2 (about 1.5 kg each) ‏Whole fresh chickens
  • 1 tbsp ‏Ghee or olive oil
  • 2 ‏Red onions, halved, thinly sliced
  • 2 ‏Garlic cloves, crushed
  • 1 tbsp ‏Finely grated fresh ginger
  • 1 tbsp ‏Ground cumin
  • 1 large pinch ‏Saffron threads
  • 1 ‏Cinnamon stick
  • 2 tsp ‏Harissa (optional)
  • 400 grams ‏Can diced tomatoes
  • 250 ml (1 cup) ‏Chicken stock
  • 225 grams ‏Dried apricots
  • 2 tbsp ‏Chopped fresh continental parsley
  • 2 tbsp ‏Chopped fresh coriander
  • ‏Harissa (optional), extra, to serve
  1. Place chickens, breast-side up, on a chopping board. Use poultry shears or a sharp knife to cut in half along the breast bone. Cut along either side of backbone and discard. Cut around the legs, between thigh and breast pieces.
  2. Heat the ghee or oil in a 28 cm flameproof tagine over medium-high heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken.
  3. Reduce heat to medium. Cook the onion, stirring, for 5 minutes or until soft.
  4. Add the garlic and ginger. Cook, stirring, for 1 minute or until soft.
  5. Add cumin, saffron, cinnamon and harissa, if desired. Cook for 30 seconds or until aromatic.
  6. Add the chicken and turn to coat.
  7. Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and cook for 45 minutes or until chicken is tender and cooked through.
  8. Stir in apricots. Cook, uncovered, for 15 minutes or until apricots are plump and the liquid reduces and thickens slightly. Transfer chicken to a plate.
  9. Stir the parsley and coriander into the sauce.
  10. Add chicken. Turn to coat.
  11. Serve with extra harissa, if desired.

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