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Tajine au four poulet abricot amande

Chicken Tagine with Apricot and Almond

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Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Main course
Cuisine: Mediterranean
Servings: 4 servings

Ingredients

  • 4 chicken legs or breasts (about 400 g)
  • 20 g butter
  • 2 onions finely chopped
  • 250 g dried apricots
  • 50 g almonds
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • salt and pepper
  • 20 cl water
  • Fresh coriander chopped

Instructions

  • Peel and thinly slice the onions.
    Melt the butter in a frying pan over medium heat, add the onions and cook over low heat, covered, for 10 minutes. Stir from time to time.
    They should be translucent. Remove and set aside in a bowl.
    In the same pan, add olive oil to brown the chicken on all sides (cut into pieces if using white meat).
  • In a tagine dish, place the chicken in the bottom with the onions. Add salt and pepper, spices and brown sugar or honey. Pour the water on top.
  • Add the apricots and place your tagine dish in your cold oven.
    Then heat your oven to 170°C.
    The goal is not to break your dish with a strong heat contrast. Let it cook for 40 minutes.
  • Add the almonds and cook for another 10 minutes without the tagine lid.
  • Just before serving, you can chop fresh coriander on top and serve with semolina.

Notes

Be careful to put your dish in a cold oven so that there is no big thermal break that could crack your tagine dish!