Tagines are really popular in France. This North African cuisine was imported by French colonialists a few decades ago and is now part of the diversity of French food. We’ve been asked for our chicken tagine recipe – the one Warwick and Lou cook each week for our tagine evenings.
- Ingedients (Serving for 3)
- 6 chicken thighs – bone in. 1 tsp ground cinnamon
- 1 diced onion 1 tsp ground ginger
- 400g dried apricots 1/2 tsp ground black pepper
- 1 tin of chickpeas 1/8 tsp cayenne pepper
- 300ml chicken stock 1 tbsp harissa
- 40g butter
- 1 bunch of chopped fresh coriander
Flour the chicken thighs and melt the butter in a pan that is large enough to hold everything. Brown the thighs. Remove from the pan.
Fry the diced onion till soft. Stir in all the spices. Return the chicken to the pan and add all the rest of the ingredients keeping some of the coriander to sprinkle on top when serving. Cover and simmer for 30-45 mins or until the chicken is cooked. This can also by cooked in the oven.
Serve with couscous and a salad. Delicious with Mordoree Tavel Rose or Willm Pinot Gris (both available from Wine Direct)