HONEYCOT® Apricot Tagine
  • PREP TIME: 10 minutes
  • COOK TIME: 1 hour
  • SERVES: 6

Ingredients

  • 2 tbsp olive oil
  • 1 large brown onion halved and sliced
  • 2 cloves garlic sliced
  • 2 carrots sliced
  • 1 tsp cinnamon
  • 1 tsp fennel seeds
  • 1 tsp dill seeds
  • 1 tsp fenugreek
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp tumeric
  • 12 chicken drumsticks
  • 1 liter chicken stock
  • 1 tbsp preserved lemon finely diced
  • 1 kg apricots halved and stoned removed
  • salt and pepper to taste

Method

  1. Preheat oven to 160°C
  2. Heat oil in a large heavy based oven safe pot which has a firm fitting lid over a medium heat and sauté the onion and garlic for 2 minutes then add carrots and celery followed by all the spices, stirring well with a wooden spoon.
  3. Now add the drumsticks and sear all over, turning with metal tongs.
  4. Pour in the stock, followed by the preserved lemon.
  5. Carefully drop in ½ the apricots and place the lid on and transfer to the preheated oven and cook for a further 30 minutes.
  6. Check for seasoning and add the remaining apricots and cook for a further 10 minutes or until chicken is tender.
  7. Serve with cous cous and Greek yoghurt.

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