Chicken And Apricot Tagine Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and apricot tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken and apricot tagine. 

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

Preparation Time
20 minutes

Cooking Time
85 minutes

Ingredients (serves 8)

2 (about 1.5kg each) whole fresh chickens
1 tbs ghee or olive oil
2 red onions, halved, thinly sliced
2 garlic cloves, crushed
1 tbs finely grated fresh ginger
1 tbs ground cumin
Large pinch of saffron threads
1 cinnamon stick
2 tsp harissa (optional – see related recipe)
400g can diced tomatoes
250ml (1 cup) chicken stock (see note)
225g pkt dried apricots
2 tbs chopped fresh continental parsley
2 tbs chopped fresh coriander
Harissa (optional), extra, to serve

Method

Place chickens, breast-side up, on a chopping board. Use poultry shears or a sharp knife to cut in half along the breast bone. Cut along either side of backbone and discard. Cut around the legs, between thigh and breast pieces.

Heat the ghee or oil in a 28cm flameproof tagine over medium-high heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken.

Reduce heat to medium. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and ginger. Cook, stirring, for 1 minute or until soft. Add cumin, saffron, cinnamon and harissa, if desired. Cook for 30 seconds or until aromatic. Add the chicken and turn to coat.

Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and cook for 45 minutes or until chicken is tender and cooked through.

Stir in apricots. Cook, uncovered, for 15 minutes or until apricots are plump and the liquid reduces and thickens slightly. Transfer chicken to a plate.

Stir the parsley and coriander into the sauce. Add chicken. Turn to coat. Serve with extra harissa, if desired.

Notes
To make this gluten free, use gluten-free stock.

Source
Australian Good Taste – May 2010, Page 103
Recipe by Michelle Southan

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