Chicken, Date & Apricot Tagine
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
- 1.5kg/3lb. chicken, cut into 8-10 pieces
- 1 large or 2 medium red onions
- 7 garlic cloves, whole
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1 teaspoon chilli powder or 2 chillies, sliced
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 400ml/14flozs. chicken stock
- 7 medjool dates, pitted and halved
- 5 apricots, halved and pitted
- Coriander to garnish
Easy Fluffy Couscous
- 2 cups chicken stock
- 1.5 cups couscous
Step 1 - Preheat oven to 190C/380F and place the oven rack on the lowest rung (so that it can fit your tagine or pot). Dice onions and mix the spices together in a bowl. Place salt and spices in a bowl or ziplock bag with chicken and shake all over to distribute.
Step 2 - Heat the tagine or a cast iron pot on medium heat on the stovetop (electricity or gas is fine) and add oil. Brown the chicken skin side down and then put aside on a plate. Add more oil and saute the onion. Add the garlic cloves and a bit of the chicken stock and deglaze the tagine or pot.
Step 3 - Place the chicken pieces back in the tagine skin side up and add the remaining stock, dates and apricots. Place the lid on the tagine or pot and bake in the oven lid on for 1 hour. Sprinkle with coriander and serve with couscous.
Step 4 - To make couscous-start it 10 minutes before the chicken has finished. Bring the stock to a boil and add the couscous in a steady stream making sure that it is submerged in the water. Take off the heat and place lid on and allow to steam for 7 minutes. Fluff with a fork.