Chicken Tagine

Falling-apart chicken with sweet apricots, salty olives and preserved lemon in a fragrant spiced sauce.

Ingredients

• 800 g chicken thighs, bone in
• 2 tbsp olive oil
• 2 onions, sliced
• 3 garlic cloves, minced
• 2 tsp ras el hanout
• 250 ml chicken stock
• 80 g dried apricots
• 100 g green olives
• 1 preserved lemon, rind sliced
• 1 handful fresh coriander

Method

1. Season the chicken and brown it in the oil in a heavy pot or tagine. Set aside.
2. Cook the onions in the same pot for 10 minutes until soft. Add the garlic and ras el hanout and stir for 1 minute.
3. Return the chicken, pour in the stock and add the apricots. Cover and simmer gently for 45 minutes.
4. Add the olives and preserved lemon and cook uncovered for 15 minutes until the sauce thickens.
5. Scatter with coriander and serve with couscous or flatbread.