Tajine with chicken and apricots
A delicious Moroccan tagine.
- 150 gr chicken (chicken thighs or fillet).
- 75 grams dried apricots,
- 1 carrot, sliced
- 1/2 onion, sliced,
- 1 clove of garlic,
- 1/2 teaspoon ground cumin,
- 1/2 teaspoon turmeric,
- 1/2 teaspoon cinnamon,
- 1/2 teaspoon ginger powder,
- small scoop rings of black olives,
- chicken stock, cornflour, butter or oil, salt and pepper, grated almonds
Stew the chicken with the herbs, onion and garlic in the tagine.
Let it simmer for about 10 minutes with the lid on.
Then add the stock, carrots and apricots and let it simmer for about 45 minutes with the lid on the tagine. Stirring occasionally, add some chicken stock as needed.
Season with salt and pepper, if desired thicken with some cornflour.
Add the olive rings and chickpeas and let them heat up without cooking any further.
Sprinkle with the almond grater.
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