- 6large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
- 1tablespoon flour or 2 tablespoons cornflour
- 2large onions, chopped
- 3 -4garlic cloves, chopped finely
- 1 -2tablespoon extra virgin olive oil
- 1inch fresh gingerroot, finely chopped
- 6ounces dried apricots
- 2tablespoons tomato paste
- 2(14 ounce) cans chopped tomatoes
- 2(14 ounce) cans chickpeas
- 3tablespoons honey
- 1⁄2pint chicken stock
- 1pinch saffron or 1 teaspoonturmeric
- 4teaspoons ras el hanout spice mix (or make up spice mix below)
- 1teaspoon ground coriander
- 1teaspoon ground cinnamon
- 1teaspoon ground cumin
- 1teaspoon cayenne pepper(optional)
- salt and black pepper
- chopped fresh coriander, to serve (Cilantro)
- 2carrots, peeled & diced (optional)
- 1preserved lemon, chopped into small wedges (optional)
- PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
- Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
- Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
- Add herbs,spices & finely chopped ginger with salt & pepper to taste.
- Finally add tinned tomatoes & mix well.
- Pour the above tomato,onion & spice mix into slow cooker or tagine.
- Add chicken & chickpeas & mix well.
- Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
- Give it a gentle but good stir to mix everything together well.
- Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
- If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
- Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine – mix well.
- Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
- Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
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