Rich Chicken Tagine with Apricots

 Rich and delicious!

Serves 8

Ingredients
16 free range chicken thighs skinned and boned. Cut into quarters
4 tsp paprika
1 tsp ground cinnamon

2 tsp turmeric

3 tsp ground cumin

2 tsp ground ginger

200g dried apricots, sliced

100g raisins

1000ml chicken stock

2 tbsp olive oil (plus extra if needed)

3 med onions finely sliced

12 garlic cloves chopped finely or crushed 

Pinch saffron

4 tins chopped tomatoes

1 tbsp tomato puree 

2 tbsp honey

100g flaked almonds (toasted, to serve)

Fresh coriander to serve (and a little left over lemon zest)

Cous Cous

500g cous cous

Fresh mint chopped

Fresh coriander chopped

grated zest  and juice of 2 lemons

1 tbsp olive oil 

Method

 

An hour or upto 24 hours ahead: Mix all spices together in a bowl. Add chopped chicken and put in fridge covered in celophane for an hour min (pref overnight).

When ready to make. Soak the fruit in a little of the hot stock while get on with other jobs.

Heat the oil in a deep casserole on a high heat until very hot then add chicken in batches to brown. Remove to a plate until all done. Turn heat down, add more oil if necessary and  fry onions over a medium heat for 10 mins until soft, then stir in the garlic for a min before adding saffron, tomatoes, tomato puree, honey, raising and apricots along with the soaking stock and remaining hot stock. Simmer lid off for 15 mins then season with salt and pepper. Return the chicken to the pan, stir well and simmer with the lid half on for 20 mins, stirring now and then.

For cous cous put in a large bowl and cover with 250ml chicken stock or boiling water. Place a large plate over the top and leave for 5 mins to allow the water/stock to soak in. Allow to cool then stir throug herbs, lemon zest, juice and season with salt and pepper before stirring through the oil.

Serve the cous cous and tagine with toasted almonds and a sprinkle of cous cous and some zest if any left.

Enjoy!

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