Moroccan Chicken Tagine

Serves: 8-10

---

Ingredients

• 12-15 chicken pieces

• 1 tablespoon Moroccan spice

• 2 tablespoons olive oil

• 2 red chillies very finely chopped

• 2 brown onions- diced

• 2 cloves garlic – finely sliced

• 1 teaspoon each of ground ginger, cumin and coriander

• Pinch saffron threads

• 1 x tin chopped tomatoes

• 2 cups water

• 1 cup dried apricots

• ½ cup fruit chutney

---

Method

1. Preheat the oven to 180’C

2. Place chicken pieces in a large bowl and add the Moroccan spice rub. Turn the chicken pieces until all are evenly coated.

3. Heat the oil in a large, deep ovenproof frypan or casserole dish.

4. Brown the chicken pieces in batches, removing from the heat to a large bowl as they brown.

5. Add the chillies, onions, garlic and other spices to the pan and cook gently over a medium heat until onion is clear

6. Add the tomatoes, water, apricots and saffron and mix well to combine.

7. Reduce heat to a simmer and allow to cook for 15 minutes so that the sauce reduces and thickens slightly

8. Add the chicken back into the pan and combine through the sauce

9. Place covered in the oven and bake for 1 hour

10. Add chutney

11. Season to taste

This tagine is great served with couscous and steamed broccoli or green beans