Our famous Chicken Tagine with Apricots and Couscous recipe …
Servings: 5-6
Ingredients:
- ¼ cup vegetable oil
- 10 chicken thighs, bone in
- 1 large onion diced fine
- 2 cloves of garlic, minced
- 1 teaspoon ginger & garlic paste
- ½ cup dried apricots
- 2 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoon smoked paprika
- 1 teaspoon cinnamon
- ½ teaspoon tumeric
- 1 teaspoon salt
- ½ teaspoon pepper
- coriander & sliced almonds to garnish
Method:
- Season the chicken lightly with salt and pepper.
- Heat the oil in a large non-stick pan on medium heat. Sear and brown the chicken. Remove the chicken from the pot and set aside.
- In the same pan, add the onion and cook until slightly browned.
- Add the ginger & garlic paste and all the powdered spices and cook while stirring for 2mins till fragrant.
- Add the chicken stock and cook for 5mins till it comes to a boil.
- Add the browned chicken pieces and apricots and cook on low heat for 30-40mins, stirring occasionally.
- Cook uncovered for the last few minutes to thicken the sauce.
- Add more salt if necessary, according to taste.
- Garnish with fresh coriander leaves before serving
