Chicken, Apricot and Almond Tagine

cook 30 mins
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 8 boneless, skinless chicken thighs, cut into chunks
  • 1 teaspoon ground cinnamon
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 175 g (6 oz) dried apricots
  • 175 g (6 oz) dried prunes
  • 600 ml (1 pint) chicken stock
  • 1 teaspoon cornflour
  • 5 tablespoons chopped coriander
  • 50 g (2 oz) toasted blanched almonds
  • couscous, to serve (optional)
  • Prepare the couscous, if using, by pouring over warm water according to the instructions on the packet. Set aside.
  • Meanwhile, prepare the tagine. Heat the oil in a large, heavy-based saucepan and cook the onion and chicken over a high heat for 5 minutes until golden and beginning to soften. Add all the spices and cook, stirring, for 2 minutes.
  • Add the dried fruit and stock. Bring to the boil then reduce the heat to a gentle simmer and cook, uncovered, for a further 15 minutes or until the chicken is tender and the dried fruit soft yet still retaining its shape.
  • Blend the cornflour with 1 tablespoon of water and stir into the tagine to thicken. Add the chopped coriander and almonds, stir and heat for a further 1 minute before serving with couscous, if using.
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