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Delia Smith Chicken Tagine Recipe

Delia Smith Chicken Tagine Recipe

Delia Smith's chicken tagine recipe is fragrant, warmly spiced and properly Moroccan, with apricots and almonds.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs boneless and skinless, cut into chunks
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 1 tbsp fresh ginger grated
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 400 g tin chopped tomatoes
  • 200 ml chicken stock
  • 150 g dried apricots halved
  • 50 g flaked almonds toasted
  • Fresh coriander chopped, to finish

Method
 

  1. Season and brown the chicken. Set aside.
  2. Soften the onion.
  3. Add garlic and ginger for 1 minute.
  4. Bloom the spices in the oil for 1 minute.
  5. Stir in tomatoes and stock.
  6. Return the chicken and add the apricots.
  7. Cover and simmer for 30–35 minutes until tender.
  8. Scatter with toasted almonds and coriander.

Notes

Blooming the spices in oil before adding liquid is essential for depth of flavour.
Toast the almonds just before serving for the best crunch and flavour.
Use good quality, plump dried apricots.
Chicken thighs cook relatively quickly, so watch the timing to keep them juicy.
Freezes well for up to 3 months.