- Recipes
Chicken, Carrot and Apricot Tagine
Chicken, Carrot and Apricot Tagine
By Morrisons
Published on 27 March 2021
Bring the sunshine to your dinner table with this bright and bold North African-style tagine.Time and servings
1 hr 5 minsTotal time
4Servings
10 minsPrep time
55 minsCooking time
Ingredients
- 15 g of fresh coriander, roughly chopped
- 350 ml of chicken stock, made from a cube
- 5 cm of root ginger, peeled and grated
- 12 dried apricots, halved
- 2 tbsp of olive oil
- 2 cloves of garlic, peeled and chopped
- 4 chicken legs
- 2 cinnamon sticks
- 1 lemon, juice only
- 1 tsp of ground ginger
- 1 tsp of ground cumin
- 2 tbsp of tomato purée
- 4 large of carrots, peeled and sliced
- 2 onions, peeled and chopped
- 1 pinch of saffron
- 2 tbsp of clear honey
Method
Step 1
Heat 1 tbsp of the oil in a saucepan. Season the chicken well and sear until browned on both sides. Remove from the pan and add the remaining oil along with the onions, garlic and ginger. Season well and sauté for about 10 minutes, until the onions are soft.Step 2
Lightly crush the saffron strands and add 1 tsp boiling water. This will intensify the colour and taste. Add the saffron to the onions along with the other spices and tomato purée. Continue to cook for 2 minutes then add the chicken, carrots, stock, honey, lemon juice and apricots.Step 3
Simmer for 40 minutes or until the chicken is tender, cooked through and no pink meat remains. Garnish with the coriander. This dish is great served with cous cous.