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Chicken and Apricot Tagine

Like most spiced dishes, tagines benefit from being made the day before and then heated through the following day, allowing time for their flavour to develop properly. ‘Tagine’ refers both to the earthenware pot – a traditional north African cooking vessel with a distinctive conical lid – and to the food cooked in it, the spices and juices of the ingredients amalgamating to produce meat that is intensely flavoured and meltingly tender. If you don’t possess a tagine, then a casserole dish with a fitted lid will do just as well.

Serves 4

Contains nuts

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30g/1¼oz pine nuts

2 red onions

150g/5oz soft dried apricots

A bunch of coriander

4 skinless chicken breasts

2 tbsp olive oil

1 tsp ground ginger

1 tsp turmeric

1 tsp ground cinnamon

425ml/15fl oz chicken or vegetable stock

Sea salt and freshly ground black pepper

You will need a tagine or heavy-based casserole dish with a lid for this recipe

Preheat the oven to 200°C/400°F/gas mark 6.

Scatter the pine nuts on a baking tray and toast in the oven, turning them occasionally to make sure they don’t burn, for 5–6 minutes or until golden brown, then remove and set aside to cool.

Meanwhile, halve the onions, slicing them into thin half-moons, then halve the dried apricots and finely chop the coriander. Cut up the chicken breasts into 2.5cm/1in cubes.

Heat the olive oil in the tagine or casserole dish and gently fry the onions over a medium heat for 5–6 minutes or until softened but not browned. Turn the heat up slightly and add the spices and the diced chicken. Season with salt and pepper and stir to coat evenly, cooking for a minute or so before pouring over the stock.

Cover with a lid and bring to the boil, then transfer to the oven to cook for 15 minutes. Add the apricots and continue to cook for a further 10 minutes. Remove the lid and stir well, then return to the oven and continue to cook for another 5 minutes or until the chicken and the apricots are tender and the sauce has reduced to a thickened gravy. When ready to serve, sprinkle with the chopped coriander and toasted pine nuts before spooning on top of the Herb Quinoa.