Algerian Chicken Tagine with Apricots
Tagines are really easy to cook, temptingly aromatic and good for you to boot. The Moroccan-spiced chicken combines well with the apricots and fresh coriander to provide a good balance of protein, fibre, vitamins and minerals. Serve this dish with plain couscous, a slow-burning carbohydrate which is excellent for training.
Ingredients For The Tagine
8 free-range chicken thighs or 4 chicken quarters, on the bone
2 tbs flour, seasoned with pinch of salt, pepper and paprika
2 small onions, finely sliced
3 garlic cloves, finely chopped
2 inch fresh ginger grated
1 pinch of saffron, soaked in a little boiling water for 10 minutes
1 tsp Spanish smoked paprika
4 tsp ras-el-hanout spice mix
2 tsp honey
Large handful of ready-soaked, dried apricots, halved
Large handful of fresh coriander leaves, roughly chopped
Splash of orange flower water
For the Couscous
250g couscous (wholemeal if you can get it)
1 tsp salt
Knob of butter or splash of olive oil
Handful of flaked almonds, roasted in the oven at 180°C for 5 minutes
- Coat the chicken in the flour and heat 2 tbs oil in a heavy-bottomed casserole dish and brown gently.
- Remove the chicken and then sauté the onion with the bayleaf until softened.
- Add the garlic, ginger and the spices and sauté for a couple of minutes until the aromas start to release.
- Add the chicken, the saffron and enough stock to cover the chicken. Bring to the boil, cover and simmer in the oven for about 30-40 minutes, or until the chicken is cooked. Add the apricots after 20 minutes.
- Prepare the couscous – rinse in cold water and then place in a bowl with the salt and the butter or olive oil. Pour over 300 mls boiling water and leave for 5 minutes (check pack for exact quantity of water and how long to leave it). Fluff up the couscous gently with a fork, adding the almonds as you do so.
- When the chicken is cooked, add a spoonful of honey and the orange flower water and cook for a few more minutes. Boil down the juice to thicken and spoon off any excess fat.
- Sprinkle with fresh coriander.
- Taste for seasoning. You may want to add a little more spice or a squeeze of lemon.
- Serve with the couscous and a fresh rocket salad.