CHICKEN TAGINE WITH APRICOTS
MOROCCAN SWEET CHICKEN DISH.
Ingredients
- 650 GRAMS CHICKEN BREAST OR CHICKEN THIGHS
- 40 GRAMS BUTTER
- 1 TSP GROUND CINNAMON
- 1/2 TSP GROUND BLACK PEPPER
- 1/2 TSP SMOKED PAPRIKA
- 1 LARGE ONION THINLY SLICED
- 250 ML CHICKEN STOCK
- 6 SPRIGS CORIANDER, TIED IN A BUNCH.
- 500 GRAMS FRESH APRICOTS. OR 400G TIN APRICOT HALVES IN NATURAL JUICE.
- 2 TBS HONEY
- 2 TBS TOASTED ALMONDS
- COUSCOUS, IF USING FOLLOW PACK INSTRUCTIONS
Method
-
TRIM THE CHICKEN OF ALL VISIBLE FAT.
-
MELT THE BUTTER IN A LARGE FRYING PAN OVER A LOW HEAT,ADD THE SPICES AND STIR FOR 2 MIUNUTES.
-
INCREASE THE HEAT TO MEDIUM, ADD THE CHICKEN AND COOK FOR ONE MINUTE ON EACH SIDE WITHOUT BURNING THE SPICES
-
ADD THE ONIONS TO THE PAN AROUND THE CHICKEN, COOK FOR 5 MINS STIRRING THE ONIONS AND TURNING THE CHICKEN OFTEN.
-
ADD THE CHICKEN STOCK, BRING TO A GENTLE SIMMER AND ADD THE CORIANDER, SEASON IF REQUIRED.
-
REDUCE THE HEAT TO A LOW SIMMER, COVER AND COOK FOR FIVE MINUTES
-
IF USING FRESH APRICOTS, WASH,HALF AND REMOVE STONES. PLACE THEM AROUND THE CHICKEN CUT SIDE DOWN,
-
DRIZZLE WITH HONEY. COVER AND SIMMER FOR 8 TO 10 MINUTES.
-
TURN THE APRICOTS AFTER 5 MINS.
-
REMOVE THE CHICKEN TO A PLATE AND ALLOW TO REST FOR A FEW MINUTES.
-
SLICE THE CHICKEN DIAGONALY.
-
COOK COUSCOUS TO PACK INSTRUCTIONS.
-
PUT THE HOT COUSCOUS ON A PLATE TOP WITH SOME SLICED CHICKEN.
-
REMOVE THE CORRIANDER FROM THE SAUCE AND SPOON THE SAUCE AND THE APRICOTS OVER THE CHICKEN. SCATTER WITH TOASTED ALMONDS.
-
SERVE HOT