Chicken Tagine with Rosemary and Apricots

Easy as an all-in-one pot meal, it is perfect for large gatherings and can satisfy even the fussiest eater with minimal effort. Who doesn't love succulent slow-cooked chicken in tomato sauce with herbs, fragrant cinnamon and sweet and tangy dried apricots?

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the chicken marinade: add the onion, ginger, coriander, lime juice of 1 lime and 2 tbsp of olive oil in a food processor and pulse a few times until they are finely chopped (we want it slightly chunky, not completely mashed). If there's no processor, finely chop everything and mix it with a drizzle of olive oil. Rub the chicken with salt, pepper and 1 tbsp tagine spice mix and then mix it with the chopped onion-ginger-coriander. Marinade in an air-tight container in the fridge for 2-3 hours or overnight.

Step 2

Preheat your oven to 180c fan.

Step 3

Heat 2 tbsp olive oil in the tagine or your ovenproof casserole on low heat and stir the chopped rosemary. Cook for 1 min until fragrant.

Step 4

Stir in the halved rosemary sprigs and the cinnamon sticks, and cook for 30 sec, followed by the chicken (with its marinade) and cook until the chicken is browned (2-3 min each side).

Step 5

Then toss the apricots, the 2 tbsp honey and the chopped tomatoes with their juice. Add a little water to ensure there is enough to cover the base of the pot and the apricots are submerged.

Step 6

Bring it to a hard boil, season with salt and pepper, then cover with the lid and transfer to the oven for 1.5 to 2 hours.

Step 7

Halfway through (around an hour past in the oven) remove the tagine and check if water has been absorbed and top up is needed. Gently stir everything in the pot, cover and put it back in the oven.

Step 8

Season to taste and sprinkle the chopped basil (or coriander) leaves for serving

Step 9

Serve with couscous or rice.

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