Moroccan Apricot Chicken Tagine

This meal was inspired by a visit to Marrakech - a Moroccan restaurant in North Adelaide. I tried the lamb tagine and I always vowed to try and find an authentic recipe for apricot chicken. A little bit of research with a little bit of experimenting produced this beautiful tagine meal.

Although it looks difficult to make, this could be the furthest from the truth. This meal is best prepared a few hours before dinner. The standing time ensures the spices stew together with the chicken.

Ingredients

2 chicken thigh with bone, or 4 thigh fillets
2 medium onions, sliced
3 to 4 cloves of garlic, pressed or finely chopped
1 tablespoon fresh ginger, grated
½ teaspoon saffron threads, crumbled
1 teaspoon Ras el Hanout
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon turmeric
1 teaspoon chicken stock powder
¾ cup white wine
½ cup water
2 cinnamon quills
50g butter
Olive oil
Salt & pepper
Small handful of fresh coriander, tied into a bouquet
Blanched almonds, to serve

Apricot Syrup
1 cup dried apricots
3 tablespoons honey
1 ½ teaspoons ground cinnamon

Method

Add a good amount of olive oil to a saucepan. Heat up oil until the oil starts to smoke.
Add in chicken and brown each side for 2-3 mins.
Remove chicken. Add in the butter and a good amount of olive oil. Add in onion, ginger and garlic. Cook until onion is soft and transparent.
Add in chicken and stir. Add white wine, water, all spices, chicken stock powder and cinnamon quils. If more liquid is needed, add more water. Add in coriander bouquet.
Season with salt and pepper. Reduce the heat to simmer and place lid onto saucepan. Cook for 30-45 mins, stirring occasionally.
Meanwhile, add apricots to a saucepan and cover with hot water. On medium heat, cook for 10-15 mins, or until apricots are soft.
Once cooked, drain and place apricots back into saucepan.
Add some broth from the chicken stew into the saucepan, until apricots are covered. Add honey and cinnamon. Cook on medium heat until sauce thickens.
If you own a tagine : Preheat tagine, adding in chicken once the tagine has come up to temperature. Cook for a few mins and then add apricots on top of the stew, without stirring. Cook for 10-12 mins.
Top with blanched almonds. Serve with couscous.