Jump to Main ContentJump to Primary Navigation

Chicken, apricot and ginger tagine

Delicious served with couscous for a sweet Friday night supper

Prep:

Cook:

Serves:

    This is delicious served with couscous.

    Preparation: 30 minutes
    Cooking: 90 minutes to 2hrs
    Serves 4-6

    Ingredients
    8 chicken thighs
    2 tbsp olive oil
    Paprika
    Garlic granules
    1 onion, finely chopped
    1 tbsp ginger, peeled and grated
    1-2 (depending on preference) red chillies, deseeded and finely chopped
    1 cinnamon stick
    250g ready-to-eat dried apricots
    2 tbsp honey
    400g passata
    2 tbsp Osem onion soup mix
    200-250ml boiling water
    Sea salt and freshly ground black pepper

    For the garnish:
    Small bunch of coriander

    Method

    Preheat the oven to 200°C (180° fan assisted).

    Rinse the chicken in cold water.

    Heat a splash of olive oil in a large non-stick frying pan. When it is hot, add the chicken and seal for approximately 2 minutes on each side. Remove from the heat.

    When the chicken has cooled, season with a little salt, black pepper, paprika and garlic granules.

    Gently heat the olive oil in a casserole and saute the onion until translucent.

    Reduce the heat, add the chillies and ginger and cook for 2 minutes.

    Add the apricots and the cinnamon stick, and continue to cook for a further 2 minutes.

    Dissolve the soup mix in 200ml water, and pour into the casserole.You may need the extra 50ml, once the chicken has been added, to ensure there is enough liquid to cover the base of the casserole dish and submerge the apricots.

    Add the seasoned chicken thighs, and carefully baste over the juices.

    Empty the passata into a bowl and add the honey, stir to combine then pour over the chicken.
    Bring the liquid to the boil, then reduce to medium/low heat.

    Cover with a lid and place in the pre-heated oven and cook gently for 90 minutes-2 hours, checking every 30 minutes that nothing has stuck to the pan and if the chicken is done.

    Serve garnished with coriander.

    Method
Food

Great Jewish Bakes

Victoria Prever

Wednesday, July 5, 2017

Great Jewish Bakes
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Holidays

A taste of simplicity in Puglia, Italy

Victoria Prever

Sunday, June 25, 2017

A taste of simplicity in Puglia, Italy
Food

The very best of Gefiltefest

Victoria Prever

Thursday, June 15, 2017

The very best of Gefiltefest
Food

Getting a flavour of kosher Cajun

Victoria Prever

Friday, May 26, 2017

Getting a flavour of kosher Cajun
The Jewish Chronicle

Hot ways to cool down this summer

Victoria Prever

Friday, June 23, 2017

Hot ways to cool down this summer
Food

Why I won’t be living the good life

Victoria Prever

Friday, June 9, 2017

Why I won’t be living the good life
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie