Chicken Tangine
10 Chicken Thighs
Olive Oil
1 large Onion, coarsely chopped
About a walnut size of fresh Root Ginger, finely chopped
2 tsp Ground Coriander
2 tsp Ground Cumin
1 tsp Ground Cinnamon
1 Tin x 400g chopped Tomatoes
2 Garlic Cloves, crushed
1½ tsp Harissa paste
1 tbsp Honey
450ml Chicken Stock
75g ready-to-eat Dried Apricots – quartered
75g ready-to-eat Prunes – quartered
1 lemon – chopped into chunks
Coarsely chopped fresh Coriander
Salt and Pepper

Chicken Tangine


Heat the oil in a flameproof casserole over a medium–high heat until hot and fry the Chicken in stages until golden brown. Remove transfer to a large plate, and set aside.

Add the Onion and Ginger to the oil in the pan and soften over a low heat, stir frequently scrap the bottom of the pan to release any bits left from the chicken. Add the Spices and fry for 2–3 minutes, stirring constantly.

Stir in the Tomatoes and increase the heat. Add the Garlic, Harissa paste, and honey, stir well again. Pour in the Stock; bring to the boil, stirring often. Return the Chicken to the pan, together with the juices.

Add the fruits to the pan. Press down the chicken and fruits to submerge them in the sauce.

Cover and simmer gently about 1hour until the chicken is tender and cooked through. Lift the lid and check occasionally during this time, turning the chicken over to ensure even cooking. Leave to cool, cover, and refrigerate overnight.

The following day, slowly reheat 10 minutes or until the chicken is hot and the sauce gently bubbling. Stir in about half, check the taste seasoning. Serve hot, sprinkled with the remaining coriander.