6 chicken thighs, skin on, bone in
1 large onion, finely sliced
2 cloves garlic, crushed
1 tbsp olive oil
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cumin
1 tsp turmeric
½ tsp chilli flakes (optional)
200 ml chicken stock
8 dried figs, halved
8 dried apricots, halved
Salt and black pepper, to taste
Method
Heat the olive oil in the tagine over a medium heat. Brown the chicken thighs on both sides, then remove and set aside.
Add the onion and garlic to the same pan, cooking until softened.
Stir in the spices and cook for 1 minute until fragrant.
Return the chicken to the pan. Pour in the chicken stock, then add the figs, apricots.
Season with salt and pepper.
Cover with a lid and and pop in oven at 180 for 30 mins
Pair with couscous, rice, or flatbreads and maybe a green side salad.
My couscous with roasted veg coming next week…
Stay tuned
Love
Gail
x
Today we’re going to cook my Moroccan tjine with apricots and figs. So, let’s get started with this Moroccan tine. So, I’ve got some lovely uh chicken thighs here cuz there’s lots of flavor in those. I’m going to skin on. I’m going to season those up, but we’re also going to have garlic and onions. We’re going to have fig and apricots to give it that lovely sweet taste. And then an array of lots of spices. So, we’ve got ginger, cinnamon, cumin, allspice, coriander, um, oh, cinnamon, I’ve already said, salt and pepper, obviously, and a little bit of lemon, and some peppers. So, kind of everything. Oh, and a tiny bit of saffron, too. So, that’s what we need to make it. Let’s get started. So, I’m just going to season up my um chicken thighs. Remember, just look below for all the method and the ingredients to get you going with this tine. We’re going to go over to our hot tine and we’re going to cook the chicken. I’ve got a nice hot tine base. My tjine base goes on the hob. Some don’t. So, it’s entirely up to you. You could do this in a p in a frying pan or you could do this in a tine base that actually goes on the hop. You can see it’s smoking. You need it to be hot because we’re going to sear skin side down our lovely chicken thigh. Have a quick look to see how we’re doing. So, now we’re going to turn them over. We got some nice color. on those. And that skin’s got a nice color on. So, they’ve cooked nicely on the other side. We’re just going to pop those on a plate. And then we’re just going to use all those lovely juices to cook everything else. Just going to add the onions, which I’ve half chopped. One onion half chopped and half sliced just for a bit of texture. some garlic here as well. So, just you can turn down the heat a bit. So, as you can see, they’ve softened down and they’re nice and translucent. And now, we’re going to add in all of our spices. So, I’ve just got some coriander. So, let’s just say half a teaspoon of each. And you need to cook these off so you get the lovely flavor. All spice going in. Ginger, cumin. You can use ground cumin or cumin seeds. I quite like the cumin seeds myself. And then a tiny bit of saffron, optional. So just cook that off. It smells amazing. We’re also going to add some whole dried figs, but they’re nice soft dried figs. Just pop them in. You can apricots as well. So that gives you that sweet and sour kind of flavor, which is lovely. And then again, just give that a really good mix round. And now what we want to do is just pop the chicken back into the tine. Just place it on top of all of your other bits. We’ve got some lemon. Now, you can use preserved lemons if you can find them, but if not, just a few slices of lemon just to give it a nice sort of zingy flavor. It goes really lovely beautifully with the chicken. Some chicken stock here. Pour that And then I’m just going to bring that to the boil. I’m going to pop my tine lid on and then put it in the oven at 180 for about half an hour. So, as you can see, that’s come to a simmer. And now I’m going to pop the tine lid on. Now, that love the look of that. And we’re going to pop that in the oven. 30 to 40 minutes. We’ll come back and have a Gail removed the dish from the oven after exactly 35 minutes. So, let’s serve the tjine. That I’m going to put the juices on. Pop a lemon on there for good measure. Some apricots and some figs. And I like to serve mine with some couscous. Delicious. If you like my cookery videos, please don’t forget to like and subscribe.
1 Comment
Delicious! This could equally be made in slow cooker?