Fruity Chicken Tagine

A tagine is typical of North African cuisine and takes its name from the style of cooking pot it was traditionally cooked in. A tagine is a dish of meat or poultry which has been marinated and slow cooked to infuse the flavours. This sweet and spicy recipe containing preserved lemons can be marinated and cooked in the Le Creuset 14cm casserole with authentic results and will serve two portions.

RECIPE INFO

Serves 4

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Entertainer's TipYou can use a second 14cm stoneware casserole to serve couscous and coordinate with the fruity chicken tagine to create a nice table setting.
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INGREDIENTS

  • 300g 3cm diced skinned chicken breast
  • 1 tablespoon olive oil
  • 1 onion finely sliced
  • 8 small semi dried apricots cut into halves
  • 1 tablespoon raisins
  • 1 small preserved lemon deseeded and chopped*
  • 175ml (6floz or 2/3 cup) chicken stock
  • 1 teaspoon corn flour

Marinade:

  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • A pinch of dried chilli flakes
  • 2 cloves garlic finely chopped
  • 2 bay leaves

To finish:

  • 1 tablespoon freshly chopped mint
  • 1 tablespoon freshly chopped coriander
  • 1 tablespoon toasted flaked almonds (optional)

METHOD

Oven: 170°C/325°F/Gas Mark 3, pre-heated Fan oven: 150°C

For the marinade:

Mix all the marinade ingredients together in the casserole dish.

Add the diced chicken and coat well in the marinade.

Place the lid onto the casserole dish and refrigerate for 6 hours or overnight if possible.

To cook the tagine:

Drain the marinated chicken into a small dish, discarding any liquid.

Wash and dry the casserole dish.

Heat the oil in a frying pan over medium heat on the hob.

Add the onion and gently fry until softened. Then remove from the pan with a slotted spoon and retain.

Gently fry the chicken pieces in the frying pan to seal the meat.

Add the apricots, raisins, preserved lemon, chicken stock, corn flour and the fried onions.

Bring the contents of the pan to a gentle simmer stirring until the sauce begins to thicken.

Transfer the contents of the frying pan to the casserole, place the lid on and cook in the oven for 1 hour.

To finish:

Stir the chopped mint and coriander in and season to taste. Sprinkle the toasted almonds over and serve with couscous.

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