Chicken & Apricot Tagine
May 25, 2012
Another firm family favourite in the Chez Foti household. The addition of dried fruit to tagines, curries or stews always goes down well with my kids and probably with most others too. I remember the first time I made this for Francesca, when she was little over a year old, she wolfed it down like I’d never seen her eat before and devoured a further two bowls. Now anyone who knows Francesca knows this is not normal for her. She’s a painstakingly slow and generally pretty uninterested eater. Although she actually eats most foods she’s definitely not a natural foodie like her little brother. So tagines subsequently feature pretty often in our house.
Interestingly the reason I came to make it for her in the first place was due to the daily report cards issued to parents, from her nursery at the time, reporting that she was eating two ‘large’ portions of tagine whenever it was served, be it lamb, chicken or veggie based. The food they gave the kids was usually amazing and inspirational.
You can make this in all in one go, but it’s best planned ahead and the chicken left to marinade overnight the day before. Feel free to substitute any of the veggies, I tend to use whatever I happen to have in. Squash, pumpkin, aubergines, courgettes, turnips, swede or parsnips all work equally as well as my choices of peppers, sweet potato and carrots.
This is a fab dish for all the family and can fed to real littlies too, once they’re eating proteins. Babies love the sweetness of the apricots. Either blend a little with a stick blender or cut finely and/or mash with the back of a fork.
Serve with couscous, again a very firm favourite grain in our house.
Enough for 4, or a family of 4 with a few leftovers:
4 whole free range chicken legs, skin removed
the juice of 2 lemons
3 cloves of garlic, finely chopped
a teaspoon of ground cumin
1 ½ teaspoons of turmeric
a teaspoon of ras-el-hanout, or mild curry powder
a teaspoon of cinnamon
a tablespoon of olive oil
1 onion, large dice
2 carrots, sliced
a small sweet potato, large dice
a red pepper, large dice
85g of dried apricots, each chopped into 8 to 10 pieces
4 sprigs of fresh thyme
600ml of chicken stock
Place the lemon juice, garlic, cumin, turmeric, ras-el-hanout (or curry powder) and cinnamon in a large bowl. Stir around a bit and add the chicken. Ensure the chicken is well coated, cover with cling film and leave to marinade in the fridge for at least a few hours but preferably overnight.
The next day remove the chicken from the marinade, retaining the lovely marinade. Heat the oil in large casserole dish on a medium heat and fry the chicken for a couple of minutes on all sides. Remove from the pan with a slotted spoon and set aside.
Add the onions, carrots, sweet potato and pepper to the same pan, or whichever veggies you’ve chosen. Place back on a medium heat and cook for ten minutes. If the pan’s a little dry add a splash more olive oil or a little water.
Place the chicken back in the pan along with the rest of the marinade, the thyme, chopped apricots and stock. Give everything a good stir around.
Bring to a gentle simmer. Cover and leave to bubble away on the lowest heat setting you have for an hour. Alternatively you could put the casserole dish (or tagine if you’re lucky enough to have one) in a pre-heated to 200ºC oven for an hour and a half. Check every now and again throughout the cooking process and if things start to dry out add a little water.
Have a taste check adding a little salt and pepper to suit (no salt for littlies). Serve hot with couscous.