Chicken and Apricot Tagine

Posted: February 27, 2011 in Slow cooking

We’ve just gone through a week of birthdays. All our family birthdays fall in February. Being a foody, nearly the whole of my wishlist consisted of something relating to cooking. I was very spoilt with a tagine from my parents in law and a cooks blow torch and cooking thermometre from my husband. I got straight to work on the Sunday and altered my meal plan to try the new tagine. A tagine for those that don’t know is a ceramic dish which is large at the bottom, and coned at the top. They are used to slow cook savoury dishes and stews. The shape of the lid helps to trap the steam and return the liquid to the dish. For this reason you tend to use less liquid than in a traditional stew. As we have a gas stove top, diffusers are required to lower the temp at which the tagine cooks. I have also heard that cooking inside a cast iron pan also helps if you don’t want to use a diffuser.

Chicken and Apricot Tagine
Serving Size: 4
Cuisine: Moroccan
Main Ingredient: Chicken
Categories: Slow cook

-= Ingredients =-
1/4 cup plain flour
500g chicken thighs
2 tablespoons olive oil
1 brown onion ; chopped
2 garlic cloves ; crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli ; thinly sliced
400 grams can crushed tomatoes
3/4 cup dried apricots ; chopped
2 tablespoons honey
2 small zucchini ; thickly sliced
1/2 cup chopped fresh coriander leaves
steamed ; couscous and yoghurt

-= Instructions =-
Preheat oven to 160°C/140°C fan-forced. Place flour and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.

Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return chicken and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.

Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until chicken is tender. Stir in coriander. Serve with couscous and yoghurt.

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Comments
  1. Heather Ferguson says:

    Just wondering if it’s lamb or chicken? Both sound nice. Chicken and apricots are allways nice together and adding all those herbs makes it sound even yummier.
    I tried a couscous salad last night for the first time and enjoyed it.
    Happy cooking.

  2. Heather Ferguson says:

    Thank you for this delicious recipe. We both thoroughly enjoyed dinner tonight. Definitely one for the favorite list.

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