Chicken Tagine with Cumin, Coriander, Currants & Apricots
- 1 lge onion, sliced
- 6 cloves garlic
- oil for frying
- 2 Kg chicken pieces, bone in
- 1 pinch saffron
- 200 mls white wine
- 50 gms currants
- 1 tsp each cumin and coriander
- 2 cinnamon sticks
- 1 lemon
- 200 gms dried apricots
- 750 mls chicken stock
In a large saucepan over the barbecue grill or stovetop, cook the onion and garlic cloves with a little oil until clear.
Push the onion to the side and brown the chicken in the pan.
Add the saffron, wine, currants, spices, lemon wedges and dried apricots to the saucepan and stir for one minute, while adding the stock.
Transfer to an open casserole dish, scraping the pan well to get all the spices.
Bake in a 160°C oven for one hour or, if preparing on the barbecue, lower the hood and turn the temperature to low.
The sauce should be quite syrupy, but if it isn’t after one hour take out the meat and reduce the sauce until it coats the back of a spoon.
Serve with rice or couscous with chopped parsley stirred through it.