Moroccan · 1 h 15 min · serves 4

Chicken and Apricot Tagine

Kept by The Bhook kitchen

Ingredients

• 850 g chicken thighs, bone-in, skin removed
• 2 tbsp olive oil
• 1 large onion, finely sliced
• 3 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 medium carrots, cut into batons
• 90 g dried apricots, halved
• 400 ml chicken stock
• 1 tbsp honey
• 40 g whole almonds, toasted
• fresh coriander, to serve
• salt and black pepper

Method

1. Pat the chicken thighs dry with kitchen towel and season with salt and pepper.
2. Heat the olive oil in a heavy pan or tagine over medium-high. When the oil is shimmering, brown the chicken on both sides, then set it aside.
3. Lower the heat to medium. Add onion to the pan and stir until soft and translucent, about 5 min.
4. Add garlic, ginger, cumin, cinnamon, and turmeric. Stir until fragrant, about 1 min.
5. Return the chicken to the pan. Add carrots, apricots, chicken stock, and honey. Give it a gentle stir and bring to a simmer.
6. Put the lid on and cook over low heat until the chicken is tender and the sauce has thickened, 40–50 min.
7. Taste and adjust seasoning. Scatter toasted almonds and coriander on top just before serving.

To get the sauce right, keep the simmer low so nothing sticks and the juices deepen.