Enjoy this traditional taste of Morocco at home!
2 tablespoons olive oil
1 red onion, peeled and finely sliced
1 2-inch piece of fresh ginger, peeled and coarsely grated
3 garlic cloves, minced
2 teaspoons ground cumin
8 chicken thighs or drumsticks
2 teaspoons ras el hanout
1 cup dried apricots
1 tablespoon honey
1 14.5-ounce can diced tomatoes, undrained
½ teaspoon salt
1 small bunch fresh coriander, finely chopped
1. Heat the oil in a tagine or heavy pan. Stir in the onion and cook until it begins to soften.
2. Add the ginger, garlic, cumin seeds and cinnamon and cook for 2 minutes.
3. Add the chicken and brown on both sides.
4. Add the ras el hanout, apricots and honey. Stir in the tomatoes with their juice. Add a little water so that the liquid comes halfway up the chicken.
5. Bring the liquid to the boil, then reduce the heat and cover with a lid. Simmer for 35 minutes.
6. Season the tagine with the salt and stir in half the fresh coriander. Garnish with the remaining coriander to serve.
Servings: 4-6