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Tajine with chicken and apricot






Tajine with chicken and apricot
In North African cuisine, particularly tasty stews are eaten. To do it all 'for real', it is nice to prepare them in a traditional tagine.
This is a delicious dish to get used to the exotic, warm flavors of Moroccan cuisine. The tender chicken and apricots really come into their own.

Ingredients for Tajine with chicken and apricot:

Serves 4:


olive oil

6 chicken legs

4 waxy potatoes

3 thick carrots

2 cloves of garlic

2 plum tomatoes

1 tbsp cumin seeds

1 tbsp ras-el-hanout

1 cube of chicken stock

10 saffron threads

2 handfuls of dried apricots

1 topped lemon

1 cup of couscous


How to make Tajine with chicken and apricot:


Heat a tagine over medium heat.

Fry the chicken legs in olive oil for a few minutes.

Peel, rinse and roughly chop the potatoes and carrots.

Roughly chop the onions and garlic cloves.

Mash 1 tbsp cumin seeds in a mortar. Add 1 tbsp ras-el-hanout and mix.

Remove the chicken legs from the tagine and sauté the onion and garlic until translucent.

Add the spice mix to the tagine.

Cut a chicken stock cube and add.

Add the potatoes and carrots and let it fry.

Cut 2 plum tomatoes into eighths and add.

Season with 10 saffron threads.

Add the chicken legs back to the tagine.

Finish with 1 cinnamon stick and 2 handfuls of dried apricots.

Cut 1 topped lemon into wedges and add.

Moisten with 25 cl of water until you have a soil moisture.

Simmer for 45 minutes over medium heat.

Put 1 cup of couscous in a bowl. Add 2 tbsp olive oil and a pinch of salt.

Stir well and pour over 1 cup of boiling water. Let it soak for 3 minutes.

Stir the couscous, cover the bowl and heat for another 2 minutes in the microwave on full power.

Remove from microwave and add a knob of butter.


Serve the tagine with couscous.

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