Moroccan Chicken Tagine

Ingredients

• 800 g chicken thighs, bone in
• 2 onions, sliced
• 3 garlic cloves, crushed
• 20 g ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• a pinch of saffron
• 400 g tinned chickpeas, drained
• 100 g dried apricots
• 500 ml chicken stock
• 80 g green olives
• 1 lemon, zest and juice
• fresh coriander, chopped
• 240 g couscous, to serve
• 2 tbsp olive oil
• salt

Method

1. Brown the chicken

   Brown the chicken all over in olive oil in a heavy pot, then lift it out.

   10 min

2. Aromatics

   Soften the onions, garlic and ginger in the same pot until translucent.

   10 min

3. Spices

   Add the cumin, coriander, cinnamon and saffron and fry for a minute so they toast rather than steam.

4. Simmer

   Return the chicken with the chickpeas, apricots and stock. Season, cover, and cook gently until the chicken is falling off the bone.

   45 min

5. Brighten it

   Stir in the olives, lemon zest and juice. The acid at the end is what stops the sweetness from the apricots taking over.

6. Serve

   Scatter with coriander and serve over couscous.