Chicken Tagine with Apricots, Ginger, and Ras El Hanout 

Ingredients

2 tablespoons olive oil

1 red onion, peeled and finely sliced

1 2-inch piece of fresh ginger, peeled and coarsely grated

3 garlic cloves, minced

2 teaspoons ground cumin

8 chicken thighs or drumsticks

2 teaspoons ras el hanout

1 cup dried apricots

1 tablespoon honey

1 14.5-ounce can diced tomatoes, undrained

½ teaspoon salt

1 small bunch fresh coriander, finely chopped

 

Directions

1. Heat the oil in a tagine or heavy pan. Stir in the onion and cook until it begins to soften.

 

2. Add the ginger, garlic, cumin seeds and cinnamon and cook for 2 minutes.

 

3. Add the chicken and brown on both sides.

 

4. Add the ras el hanout, apricots and honey. Stir in the tomatoes with their juice. Add a little water so that the liquid comes halfway up the chicken.

 

5. Bring the liquid to the boil, then reduce the heat and cover with a lid. Simmer for 35 minutes.

 

6. Season the tagine with the salt and stir in half the fresh coriander. Garnish with the remaining coriander to serve.

 

Servings: 4-6