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Apricot chicken and chickpea tagine

June 4, 2010

As mentioned in my previous post, I promised a tagine recipe, so here is my favourite! I make this all the time in winter and is a nice change to the usual ‘Apricot chicken’ dish. I have an actual tagine but a slow cooker or crock pot should also do the trick too. This is quite a fragrant and sweet dish with subtle undertones of spice but can be personalised to your own taste.

Here is my recipe (serves 6):

6-8 Chicken pieces on the bone (I like how the bone enhances the stock)
2 Onions chopped
4 Garlic gloves chopped
1 tsp of ground Ginger
Extra virgin oil, salt and pepper to taste
Handful of dried apricots or 1 can of apricots (remove juice)
500ml of Chicken stock
2 tbsp of Cornflour
8 tbsp of Honey
1 can of Chickpeas
1-2 cans of Tomatoes (if using fresh tomatoes also add tomato paste)
1 tsp of Cinnamon
1 tsp of Coriander
1 tsp of Cumin
1 tsp Cayenne pepper
2 Bay leaves
1-tsp of Saffron threads
1 preserved Lemon cut into quarters (you can cheat by boiling the lemon in very salty water for 30 mins)
Fresh coriander/Cilantro to garnish
Couscous or rice or pita bread to serve

Method

1. Cook the chicken first until golden with the olive oil, ginger and cinnamon and set aside.

2. Brown onions and garlic in olive oil and add the stock and cornflour. Then mix in the tin of tomatoes and honey.

3. Add rest of spices, saffron, bay leaves, salt & pepper, apricots, and preserved lemon.

4. Combine above and mix well with chicken and chickpeas in tagine/slow cooker and cook for a couple of hours. For a tagine I cook it for 3 hours over gas on a low setting.

5. Serve with couscous or pita bread or rice and garnish with coriander.

4 Comments leave one →
  1. June 4, 2010 7:58 pm

    Oh I love apricot chicken! Thanks for the recipe, looking forward to making it.

    Do you think I need to adjust the cooking time since I don’t have a tagine?

  2. June 7, 2010 2:00 pm

    Hi! Setting times depends on your slow cooker but if you brown the chicken first it should be around 3 – 4 hours.

  3. June 9, 2010 8:46 pm

    I ended up cooking it for about 3 hours. It was delicious! Thanks for the recipe.

  4. June 10, 2010 6:36 am

    Ooo glad you liked it! 😉

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