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:
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.