Moroccan chicken tagine with apricots and lemons
In this version, our tagine takes us straight to spring. Tomatoes, apricots and lemons cooked with this slightly spicy chicken are sure to take you on a journey. Enjoy your meal!
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Ingredients
Portions:
4
200 g
chicken drumsticks
1 piece
courgette, sliced
1 piece
medium tomato, chopped
1 piece
red onion, sliced
0.5 piece
lemon confit, quartered
30 g
dried apricots, chopped
2 tbsp
Casa olive oil
1 piece
small green chilli, chopped
20 g
whole almonds
2 cloves
garlic, minced
1 stick
cinnamon
1 tsp
strong Ras el hanout
1 bunch
fresh coriander, chopped
1 tsp
fresh ginger, grated
salt and pepper to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 2 tbsp of Casa olive oil in a tagine or heavy-bottomed pot over medium heat.
- Add 200 g chicken drumsticks and brown them on all sides, about 5 minutes.
- Add 1 sliced red onion, 2 minced garlic cloves, 1 grated tsp of fresh ginger, and 1 chopped small green chilli. Cook until the onion is soft, about 3 minutes.
- Stir in 1 chopped medium tomato, 1 sliced courgette, 30 g chopped dried apricots, 0.5 quartered lemon confit, 1 stick of cinnamon, and 1 tsp of strong Ras el hanout. Season with salt and pepper to taste.
- Cover the tagine and let it cook over low heat for 20 minutes or until the chicken is cooked through.
- Stir in 20 g whole almonds and garnish with 1 bunch of chopped fresh coriander before serving.