- 1650g chicken pieces on the bone
- 2 medium onions
- 1 bunch of coriander
- 1/3 teaspoon ground cinnamon
- 1 pinch saffron threads
- 2/3 teaspoon ground ginger
- 150ml cold water
- 3 apples, Braeburn
- 30g salted butter
- 2/3 cinnamon stick
- 2 teaspoons honey
- 1 tablespoon olive oil
- freshly ground black pepper
Chop the onions and the coriander finely.
Heat 1 tablespoon of olive oil in a tagine base and fry the chicken pieces on all sides until brown. Then add the onion, cinnamon, saffron, ginger powder and coriander. Season with salt and pepper and pour 150ml of water into the tagine.
Blend everything well, place on the tagine lid and cook the chicken for 1½ hours over a very low heat; check regularly if there is enough moisture in the tagine. If needed add extra water as required.
In the meantime peel the apples, cut them into quarters and remove the cores. In a separate pan cook the apple quarters at low heat in the butter with the cinnamon stick, freshly ground nutmeg and honey.
Serve the chicken with the sauce and spread the apple pieces around it and sprinkle with the sesame seeds.