Ingredients
2 | Onions, peeled and sliced |
4 | Chicken legs, cut to separate drumsticks and thighs (Main) |
1 pinch | Saffron threads |
1 cup | Dried apricots |
2 Tbsp | Olive oil |
1 cup | Chicken stock |
1 | Salt & freshly ground pepper, to season |
1 tsp | Ground ginger |
1 tsp | Ground coriander |
1 tsp | Ground paprika |
¼ cup | Fresh parsley, or coriander, chopped |
1 cup | Black olives |
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Advertise with NZME.Directions
- Place onions in the base of a tagine or casserole dish. Arrange chicken portions on the bed of onions and scatter with apricots.
- Drizzle with olive oil and dust with spices. Pour over stock or water and season with salt and pepper.
- Half cover the pan and bring the liquid to the boil, then turn down the heat to simmer for 1 hour.
- Turn the chicken pieces once or twice until the chicken tests cooked and the liquid is much reduced. Alternatively, cook in an oven heated to 180 degC.
- Add olives and parsley or coriander to the sauce. Cook for 5 more minutes. Skim excess fat from the surface before serving.
Tip:Serve this chicken dish with buttered couscous and a green vegetable such as steamed beans.