Chicken Tagine With Apricot & Mango
1 small chicken (around 1.4kg)
1 tsp salt
¼ cup olive oil
2 medium brown onions, finely sliced
4 cloves garlic, peeled and roughly chopped
1 tsp grated ginger
1 tsp ground cumin
1 tsp paprika
1 cinnamon quill
¼ cup mango chutney
1/2 cup dried apricots
2 tomatoes, roughly chopped
1 small sweet potato, peeled and cut into wedges
1 1/2 cups chicken stock
2 tbsp finely chopped parsley, to serve
2 tbsp finely chopped coriander, to serve
couscous, to serve
Borrowed from Adam Liaw at goodfood
Preparation time: 1 - 2 hours
Cut the chicken into 8 pieces on the bone and rub all over with the salt.
Heat the olive oil in a tagine or large, lidded frying pan over medium-high heat and fry the chicken until well browned. Remove from the pan.
Add the onions, garlic and ginger and fry until fragrant. Then add the cumin, paprika, cinnamon, mango chutney, apricots, tomatoes, sweet potato and chicken stock and bring to a simmer.
Return the chicken to the liquid, cover and simmer for 30 minutes. Adjust for seasoning.
Allow to rest for 10 minutes, then scatter with the parsley and coriander and serve with couscous.