Chicken tagine with prunes, apricots, dates and almonds
Bring the taste of Morocco to your
home! This delicious tagine recipe
reveals the best aromas and flavours
even without using the traditional
dish. Enjoy the warmth of the spices,
succulence of the moist chicken and
freshness of herbs all coming
together to awaken your senses.
Serve with steamed vegetables and
fresh bread for dipping.
Serves four
Ingredients:
2 medium red onions, finely chopped
3 garlic cloves, finely chopped
½ bunch of fresh coriander, roughly chopped
½ bunch of fresh flatleaf parsley, roughly chopped
½ bunch of fresh mint, roughly chopped
Olive oil
Lemon juice from half a lemon
Salt and freshly ground black pepper
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground turmeric
4 large chicken breasts
1 chicken stock cube
300g dried prunes
300g dried dates
300g dried apricots
200g almond flakes
A roasting bag with a tie
Method:
1. In a medium bowl, mix ¾ of all herbs, spices, salt and pepper with 4 tbsp of olive oil and the lemon
juice. Rub the mixture into washed chicken breasts and leave to marinate for minimum of 2 hours or
overnight.
2. Preheat the oven to 180C/350F/Gas 4. Heat a little olive oil in a frying pan. Lightly fry the onion
with the garlic.
3. Place the chicken and the marinade inside the roasting bag. Add the onion and garlic. Add prunes,
dates and apricots. Dissolve the chicken stock cube in 500ml of boiling water and pour into the
roasting bag. Tie tight – do not pierce the bag.
4. Place on a shallow roasting tray and bake for 1 hour and 30 minutes.
5. Heat another frying pan (do not use any oil) and roast the almond flakes until golden brown.
Sprinkle the tagine with warm almond flakes and the remaining herbs just before serving.