01
May
The chicken should be in a single layer sitting on top of the onions. While the apricots are softening heat ¼ cup olive oil in another skillet or small pan and sauté the almonds for 1-2 minutes or till golden.
Fry over a high heat for 3 minutes until the chicken has browned a little.
Chicken and apricot tagine recipe. Place the seasoned chicken in the tagine meat-side down. The chicken should be in a single layer sitting on top of the onions. Once the chicken is in the pot place the bouquet of fresh cilantro on top.
Place the water in the chicken bowl and swirl to collect any leftover spices then add the water to the tagine. Bring to the boil cover and simmer gently for 15 minutes stirring frequently to ensure the chicken cooks evenly and doesnt dry out. Add the apricots and almonds.
Cover and cook for a further 15 minutes or until the chicken is tender. Heat oil in tagine and brown chicken breasts for 3 to 5 minutes. Remove chicken breasts and reserve.
Add onion garlic and ginger to tagine. Sauté for 3 minutes. Add orange juice turmeric nutmeg cinnamon and saffron if desired.
Moroccan Chickpea and Apricot Tagine. Heres another tagine recipe for you but this time its plant-based. That way everybody gets to enjoy the goodness of a hearty tagine.
Loaded with chickpeas apricots and toasted almonds this tagine will rock your world. Infused with warm spices its so satisfying you wont even miss the meat. While the apricots are softening heat ¼ cup olive oil in another skillet or small pan and sauté the almonds for 1-2 minutes or till golden.
Remove the almonds from the oil with a slotted spoon and let. Fry over a high heat for 3 minutes until the chicken has browned a little. Turn the heat back down and add the garlic spices and chilli flakes.
Fry gently for 3 minutes stirring frequently. Add a splash of water if. Brown the chicken skin side down and then put aside on a plate.
Add more oil and saute the onion. Add the garlic cloves and a bit of the chicken stock and deglaze the tagine or pot. Step 3 - Place the chicken pieces back in the tagine skin side up and add the remaining stock dates and apricots.