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

Step 1

Heat the oil in a tagine, or heavy-based pan. Stir in the onion until it begins to soften.

Step 2

Add the ginger, garlic, cumin seeds and cinnamon and cook for 2 minutes, then toss in the chicken thighs and brown them on both sides.

Step 3

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.

Step 4

Bring the liquid to the boil, then reduce the heat and cover with a lid. Cook gently for 35 minutes on the hob.

Step 5

Season the tagine with the salt and add half the fresh coriander. Keep some to garnish when serving

Send this to a friend