Moroccan Chicken Tagine

Serving Size : 6-8

Ingredients

• 12-15 chicken pieces

• 1 tablespoon Moroccan spice

• 2 tablespoons olive oil

• 2 red chillies very finely chopped

• 2 brown onions- diced

• 2 cloves garlic – finely sliced

• 1 teaspoon each of ground ginger, cumin and coriander

• 1 x tin chopped tomatoes

• 2 cups water

• 1 cup dried apricots

• ½ cup fruit chutney

Method

1. Preheat the oven to 180’C

2. Place chicken pieces in a large bowl and add the Moroccan spice rub. Turn the chicken pieces until all of them are evenly coated with the spice.

3. Heat the oil in a large, deep ovenproof frypan or casserole dish.

4. Brown the chicken pieces in batches, removing from the heat to a large bowl as they colour.

5. Add the chillies, onions, garlic and other spices to the pan and cook gently over a medium heat until the onion is clear

6. Add the tinned tomatoes, water, apricots and mix well to combine.

7. Reduce heat to a simmer and allow to cook for 15 minutes so that the sauce reduces and thickens slightly

8. Add the chicken back into the pan and combine through the sauce

9. Place covered in the oven and bake for 1 hour

10. Add chutney

11. Season to taste.

    Serving suggestion:

    Serve with rice or couscous and steamed seasonal greens for an easy weeknight meal.