Tajine de Poulet au Miel et Abricots (Chicken Tagine with Honey and Apricots)
Tajine de Poulet au Miel et Abricots (Chicken Tagine with Honey and Apricots) is a traditional Moroccan recipe for a classic stew of chicken, onion, apricots, carrots and celery flavoured with Ras el Hanout and Harissa that's cooked in a tagine or casserole and served with couscous. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Chicken Tagine with Honey and Apricots (Tajine de Poulet au Miel et Abricots).
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Ingredients:
3 tbsp olive oil
1 onion, chopped
4 chicken breasts, sliced into large cubes (or chicken thighs, kept whole)
1 tsp Ras el Hanout
1 1/2 tbsp Harissa
1 1/2 tbsp honey
100g dried apricots
3 tbsp raisins (optional)
200ml chicken stock
6 carrots, scraped and cut into chunks
1 celery stick, chopped
1 tsp parsley, finely chopped
1 tsp coriander leaves, finely chopped
salt and freshly-ground black pepper, to taste
75g slivered almonds
Method:
Heat the oil in a casserole dish (or tagine), add the onions and diced chicken and fry until nicely browned. Stir in the Ras el Hanout, Harissa, parsley, celery, coriander and honey then mix in the apricots and carrots (and raisins, if using) and pour over the chicken stock.
Bring to a simmer, cover the casserole and cook gently for 45 minutes.
Serve hot on a bed of couscous and garnish with the slivered almonds.
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