HONEYCOT® Apricot Tagine

  • Servings


  • Prepration Time

    10 mins

  • Cook Time

    1 hr


  • 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


  • Preheat oven to 160°C
  • 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.
  • Now add the drumsticks and sear all over, turning with metal tongs.
  • Pour in the stock, followed by the preserved lemon.
  • Carefully drop in ½ the apricots and place the lid on and transfer to the preheated oven and cook for a further 30 minutes.
  • Check for seasoning and add the remaining apricots and cook for a further 10 minutes or until chicken is tender.
  • Serve with cous cous and Greek yoghurt.


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