CHICKEN TAGINE WITH APRICOTS

This dish packs in all the flavour of a traditional Moroccan tagine (thanks to the amazing Besaha ras el hanout spice mix–an absolute pantry essential) but only takes 30 minutes to cook. Add it to your spice recipe chest immediately!

Prep:
15 minutes
Cook:
30 minutes
Serves:
4

Ingredients

2 tablespoons olive oil

1 onion, chopped

1 cinnamon quill

3cm piece ginger, chopped

2 cloves garlic, minced

600g chicken thighs

2 teaspoons Besaha ras el hanout

1 tablespoon flour

1 bunch coriander, roughly chopped

½ cup dried apricots, chopped

1 segment of Ludbrook House preserved lemon, pith removed

1 cup chicken stock

1 tin chickpeas, drained

1 bunch coriander, roughly chopped

couscous to serve

Method

Heat the oil in a wide pan and fry the onion and the cinnamon for 5 mins, add the ginger and garlic and cook for another minute

Cut the chicken thighs into 3 pieces each and toss with the ras el hanout and the flour. Add to the pan and brown the chicken

Add the apricots, preserved lemon, chicken stock, chickpeas and half the coriander. Cook covered for 10-15 mins until the chicken is cooked through. Adjust seasoning to taste and sprinkle with the remaining coriander. Serve with couscous