Lift the lid on this cooking pot and unveil the secrets to mouth-watering Moroccan cuisine. Tagines are a wonderful marriage of meat, and or vegetables with sweet and spiced flavours.
INGREDIENTS Serves 6 – 8
Vegetable oil
2 large onions roughly chopped
1 kg bone in skinless chicken thighs
6 fat garlic cloves, thinly sliced
1 teaspoon cumin seeds teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground ginger
Half teaspoon cayenne pepper
Zest and juice of one orange
1 tablespoon clear honey
150 g dried apricots
50 g whole blanched almonds
Sea salt and black pepper
15 g flat leaf parsley roughly chopped
METHOD
Place a large saucepan over a medium heat, add a drizzle of oil, and fry the onions until soft and translucent. Add the chicken thighs and garlic stir well.
Mix in the spices, stir and cook for a few minutes, before adding the orange zest and juice, honey and a generous amount of salt and pepper. Cook for a further 5 minutes.
Pour over enough boiling water to just about cover the ingredients, reduced to a gentle simmer and cook uncovered for
1 and a half hours. Stir in the dried apricots and cook for a further 30 minutes.
Meanwhile preheat the oven to 220C⁰. Spread the almonds on a baking tray and roast for 8 minutes. Remove from the oven and leave to cool.
When the Tagine is ready, serve scattered with the almonds and parsley.
Original Recipe Sabrina Ghayour
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