This vibrant Moroccan Chicken Tagine with Apricots and Lemons is simply packed with flavour!
Be sure to check out the step-by-step tutorial up in the post.
400g| 15oz tin cherry tomatoes in juice or chopped tomatoes
500ml| 2 cups hot chicken stock, from a stock cube
4slices fresh (unwaxed) lemonhalved
4tbspslivered (flaked) almonds to garnish
Handful mint leaves to garnish
Pinchdried chilli flakes to garnish
1 lemonzesf only, to garnish
Instructions
Pat the chicken dry – do not rinse. Season the chicken liberally with salt and pepper.
Heat the oil in a large casserole dish. Brown the chicken over medium-high heat for 3-5 minutes per side until golden. You might need to do this in batches. Set the chicken aside.
Lower the heat and fry the onion, ginger, garlic, bell pepper for 3-5 minutes until slightly softened.
Stir in the spices, salt, bay leaves and sugar.
Add the squash, apricots, cherry tomatoes and stock. Break up the tomatoes with a wooden spoon and stir everything together. Bring to a boil.
Reduce heat to a simmer. Add the chicken and lemon slices.
Cover the pot and simmer over low heat for 20 minutes.
Uncover the pot, increase heat to medium and cook for a further 10 minutes until the liquid is slightly reduced and chicken is cooked through.
Taste and adjust the seasoning if needed. Remove the bay leaves, lemon slices and cinnamon stick.
Dry fry the almonds in a heavy skillet until slightly toasted - watch they don’t burn!
Scatter the almonds and dried chilli flakes over the tagine and serve with couscous or Israeli couscous (giant couscous). Garnish with mint leaves and lemon zest.
Video
Notes
This chicken casserole will keep for up to three days in the fridge. Reheat thoroughly until piping hot before serving.