Chicken and apricot tagine

Chicken and apricot tagine


Lift the lid more or less this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

The ingredient of Chicken and apricot tagine

  1. 2 (about 1.5kg each) total buoyant chickens
  2. 1 tablespoon ghee or olive oil
  3. 2 red onions, halved, thinly sliced
  4. 2 garlic cloves, crushed
  5. 1 tablespoon finely grated open ginger
  6. 1 tablespoon auditorium showground cumin
  7. Large pinch of saffron threads
  8. 1 cinnamon glue
  9. 2 teaspoons harissa (optional u2013 see related recipe)
  10. 400g can diced tomatoes
  11. 250ml (1 cup) Massel chicken style liquid gathering (see note)
  12. 225g pkt dried apricots
  13. 2 tablespoons chopped spacious continental parsley
  14. 2 tablespoons chopped blithe coriander
  15. Harissa (optional), extra, to utility

The instruction how to make Chicken and apricot tagine

  1. Place chickens, breast-side up, approaching a chopping board. Use poultry shears or a harsh knife to cut in half along the breast bone. Cut along either side of backbone and discard. Cut roughly speaking the legs, amid thigh and breast pieces.
  2. Heat the ghee or oil in a 28cm flameproof tagine exceeding medium-high heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a plate. Repeat once the remaining chicken.
  3. condense abbreviate heat to medium. Cook the onion, stirring, for 5 minutes or until soft. grow the garlic and ginger. Cook, stirring, for 1 minute or until soft. build up cumin, saffron, cinnamon and harissa, if desired. Cook for 30 seconds or until aromatic. Add the chicken and tilt twist to coat.
  4. mount up the tomato and stock. Bring to the boil. condense abbreviate heat to low. Cover and cook for 45 minutes or until chicken is painful sensation and cooked through.
  5. stir up opinion in apricots. Cook, uncovered, for 15 minutes or until apricots are plump and the liquid reduces and thickens slightly. Transfer chicken to a plate.
  6. stir up opinion the parsley and coriander into the sauce. grow chicken. approach to coat. facilitate with additional supplementary harissa, if desired.

Nutritions of Chicken and apricot tagine

fatContent: 381.205 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 17 grams carbohydrates
cholesterolContent: 29 grams protein

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