
Chicken, Date and Apricot Tagine
This appetizing chicken dish is an ideal match for those cold, wintery days!
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 10 mins |
- Cook Time : 1:30 hours


Ingredients
Spice paste
Tenderstem Broccoli with Sesame
Warm Aromatic Couscous
Method
Spice paste
Preheat the oven to 190 °C.
Place all the spice paste ingredients into a food processor and whizz to a paste.
Place a large pan on a high heat and add a dash of olive oil. Brown the chicken thighs all over, remove from the pan and keep to one side. Add the spice paste to the pan and cook for 2 minutes.
Transfer the paste to a baking tray and add the butternut, onion, stock, tomatoes and cinnamon. Place the chicken on top, pushing down so that the chicken is covered in the sauce. Place in the oven, uncovered, and bake for 1 hour. Add the dates and apricots for the last 20 minutes of cooking time.
Garnish with fresh coriander and serve with the tender stem broccoli and couscous.
Tenderstem Broccoli with Sesame
Place a saucepan filled with water on a high heat and bring to the boil. Cut the stems of the broccoli in half lengthways without cutting through the head. Place the broccoli in the boiling water for 2 minutes. Remove and plunge into ice-cold water immediately. Once cool, remove and keep to one side.
Make a rough paste by pounding the garlic, ginger and coriander stems together.
Place a wok on medium heat and add the 30ml vegetable oil. Add the paste, and then turn up the heat for 1 minute. Add the blanched broccoli and toss.
Sprinkle over the sesame seeds and turn off the heat. Add the coriander and basil leaves, and serve.
Warm Aromatic Couscous
Place the water, salt, cayenne pepper and olive oil into a saucepan and bring to the boil. Add the couscous and stir. Remove from the heat, cover with a lid and leave to stand for about 5 minutes until the couscous swells and absorbs the liquid. Cover with plastic wrap over the pot with lid on top so that the grains can swell.
Use a fork to separate the grains of couscous. Place the lid back on and leave for a further 5 minutes. Separate with a fork again. Add the pine nuts, pumpkin and fennel seeds, raisins, chopped herbs, a dash of olive oil and the lemon juice. Stir to mix and adjust seasoning, if necessary.