Chicken tagine

Name: Chicken tagine
Total time: 7200 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 1 kg chicken (breast will work but thighs or 1 chicken quarter per person is best.); 1 vegetable stock; 1 bay leaf; 150 g dried apricots; 2 tbsp oil; 4 garlic cloves, crushed; 2 onions, roughly chopped; 2 cinnamon sticks; 3 tsp ground cumin; 1 tbsp coriander seeds, crushed; 6 cardamon pods, crushed; 1 tsp ground ginger; salt and pepper to season; 1 glass white wine; 125 g fruit chutney

Livvy @cook_11753185

Another new one for you! I love this chicken tagine, it's perfect in summer and winter. I love the fruity flavours and the smell of this dish! I hope you all enjoy it as much as I do. For cooking, you can either use a large frying pan for steps 1-3 then transfer everything to your tagine pot. But I use my casserole pot which has a lid from the beginning. This is easily made into a vegetarian/ vegan meal by swapping the chicken for tofu or at a stretch white mushrooms. If making as a vegan meal please check if the wine used is vegan-friendly, most are not due to the winemaking process.

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Ingredients

2 hours

6-8 servings

1 kgchicken (breast will work but thighs or 1 chicken quarter per person is best.)
1vegetable stock
1bay leaf
150 gdried apricots
2 tbspoil
4garlic cloves, crushed
2onions, roughly chopped
2cinnamon sticks
3 tspground cumin
1 tbspcoriander seeds, crushed
6cardamon pods, crushed
1 tspground ginger
salt and pepper to season
1 glasswhite wine
125 gfruit chutney

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Steps

2 hours

1

Place the dried apricots in a bowl and cover them with boiling water, leaving them to soak for at least one hour.
2

Heat 1 tbsp of the oil in a casserole dish over a high heat and brown the chicken. (if using breast slice into medium chunks before browning). Once browned transfer the meat to a plate for later.
3

Heat the remaining oil in the casserole dish over a medium heat. Add the garlic, onions, and carrots. Cook for about 3-5 minutes until softened.
4

Add all of the spices (bay leaf, cinnamon, coriander seeds, cardamon pods, cumin and ginger) and season with salt and pepper. Fry for a few more minutes.
5

Return the meat to the casserole dish with all the vegetables. Add the wine, chutney, water from the apricots and enough vegetable stock to cover the meat and vegetables. keep on the heat and bring to the boil, stirring occasionally to deglaze.
6

Leave to simmer on the hob for for about 1 hour stirring occasionally until the liquid has reduced by half.
7

Add the apricots and cook for a further half an hour.
8

The meat and vegetables should be soft and tender at this point.
9

Serve with rice, couscous or good chunky bread.