Moroccan Chicken Tagine

Lovely Meal

As the title suggests, this recipe is from Morocco, and uses chickpeas and dried apricots, as well as a hot chili sauce called Charmoula.

It goes well served with couscous and a crisp green salad.


Preparation Time:  15 Minutes
Cooking Time:  40 minutes

2 chicken thighs, skinned and filleted 1 tin chopped tomatoes
1 medium carrot, peeled and chopped 10 black olives
1 stick celery, chopped 10 dried apricots, roughly chopped
1 onion, chopped 1 teasp sugar
1 medium potato, peeled and chopped  2 tblsp Charmoula
1/2 pint chicken stock  1/2 tin chickpeas

Heat a little oil in a large saucepan and gently fry the carrot, celery and onion until softened  but not browned. Add all the other ingredients apart from the olives, bring to the boil, cover and simmer for about 30 minutes, checking occasionally to make sure the sauce doesn't dry out.

When the chicken is cooked, add the olives to heat through. Serve with some fresh coriander sprinkled over.