Food for sharing....Chicken, Apricot and Almond Tagine

>> Thursday, 12 August 2010

As you may have gathered, I have a rather sweet tooth..

Even my savoury dishes have a healthy dose of sugar lurking in there somewhere (see recent entry Lamb and Cherry stew). This is definitely not the blog to follow for savoury lovers!

This recipe is from Sarah Raven, a food writer with a really lovely book called Food for Friends and Family, which is sort of the gist of feedahappylife really! Sarah Raven is a gardening expert too, so all of her recipes are filled with punchy flavours and masses of herbs and spices, which I love.

I'm also a big fan of the tagine! There is something decadent (and wholly unnecessary as you can just use a casserole dish!) and wowy about bringing out dinner in a gorgeous, peaked serving dish like this.I rather like this IKEA one (£55) and this Le Crueset one too (£100)....

                                                                    .....Le Crueset.....

However, this recipe is far from reliant on this extravagance and a heavy bottomed saucepan will work just as well.

This serves 4 greedy or 6 reserved friends and you can stretch it out further with flat breads, cous cous, green salad etc... I think it's nicer made the day before so the flavours infuse. If you're of the same mindset, add the herbs on the day you are actually eating it so they stay green and vibrant.

Enjoy, fellow sweet-toothed readers....

Chicken, Apricot and Almond Tagine

  • 8 chicken thighs
  • 2 onions (sliced)
  • 2 garlic cloves (crushed)
  • pinch saffron threads
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp hot paprika
  • 400ml apple juice
  • 400ml chicken stock
  • 250g ready to eat apricots (chopped)
  • 100g whole, peeled almonds
  • large bunch mint (chopped)
  • large bunch flat leaf parsley (chopped)
  • large bunch coriander (chopped)
  • olive oil

Step 1: Lightly brown chicken with a glug of oil over a medium heat

Step 2: Add the onions and garlic and saute for 5 minutes

Step 3: Add the spices and cook for 2 minutes

Step 4: Add the apple juice and stock, stir and simmer for 15 minutes

Step 5: Add apricots and almonds and cook for 15 minutes until liquid has reduced and thickened

Step 6: Before serving, stir through fresh herbs

Step 7: Serve with your selection of accompaniments

Hope you enjoy,
Helen x

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