Chicken tagine with apricots ginger and ras el-hanout
- 2 tablespoons olive oil or sunflower oil
- 1 red onion (peeled and finely sliced)
- A large thumb-sized piece of fresh ginger (peeled and coarsely grated)
- 3 garlic cloves (peeled and finely chopped)
- 2 teaspoons cumin seeds
- 1 teaspoon ground cinnamon
- 8 chicken thighs or drumsticks (skin on or off is up to you)
- 2 teaspoons ras el-hanout (more if you like it fiery)
- 175g ready-to-eat dried apricots
- 1 tablespoon runny honey
- 1 x 400g can of chopped tomatoes
- with their juice
- ½ teaspoon salt
- A small bunch finely chopped fresh coriander
How to make
Heat the oil in a tagine, or heavy-based pan. Stir in the onion until it begins to soften.
Add the ras el-hanout, apricots and honey. Stir in the tomatoes with their juice. Add a little water so that the liquid comes half way up the thighs.
Bring the liquid to the boil, then reduce the heat and cover with a lid. Cook gently for 35 minutes on the hob.
Season the tagine with the salt and add half the fresh coriander. Keep some to garnish when serving