Mellow Moroccan Chicken Tagine

Cooking with spices can be daunting for those with an untrained palate. Drew’s Mellow Moroccan Chicken Tagine, lets you enjoy the flavour of spicy East Africa without the burn!


1.25kg of chicken pieces
1 large onion
125g of butter
1/4 tsp turmeric
1/2 tsp black pepper
1 cinnamon stick
250g dried apricots
4 tbsp honey
1 tsp ground cinnamon
1/4 cup peeled almonds
1/2 tbsp sesame seeds

Add the butter to a large pot and melt. Chop the onions and add to the pot, cook until soft. Add the chicken, pepper, turmeric, cinnamon sticks and salt. Add two cups of water (or enough to cover the chicken) and bring to the boil. Reduce heat and simmer until the chicken is cooked, adding water if necessary. Remove the chicken pieces when cooked.

Now add the apricots and simmer for fifteen minutes. Add the honey and ground cinnamon. Cook and stir until sauce has a honey-like consistency. If you need to, add more honey.

Once you get to this point, you need to saute the almonds in oil in a separate pan. Once you have done this, drain majority of the oil from the pan and toast the sesame seeds. Now return the chicken to the pot and reheat it.

Plate up your chicken on either rice or couscous and pour sauce on top of it and top with the almonds and sesame seeds.

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