Source: based on a recipe by Lotte Duncan on Good Food Bites, but heavily modified by me.
Ingredients:
50g Butter
1 large onion, chopped
900g chicken breasts, part-bones
1 pinch salt and fresh ground black pepper
0.5 tsp ground turmeric
0.5 tsp ground cumin
0.5 tsp ground black pepper
0.5 tsp ground cinnamon
100g dried apricots, chopped
small handful sultanas
1 small preserved lemons, chopped
100g small green olives, stones in
1.5 tbsp Honey
handful of fresh coriander, chopped
50g almonds, blanched
1 dash of Olive oil, for shallow frying
0.5 tbsp Sesame seeds
Method:
1. In a large casserole dish or tagine melt the butter. Fry the onion until softened, around 3-5 minutes, then add in the chicken, salt, freshly ground pepper, turmeric, cumin and cinnamon.
2. Add enough water to cover the chicken.
3. Bring to boil, reduce heat, and simmer for an hour and a half, adding more water if necessary. Remove the chicken pieces with a slotted spoon and keep warm.
4. Add the apricots, sultanas, olives and lemons to the tagine sauce and simmer for about fifteen minutes.
5. Add in the honey, stir and cook until the sauce has a honey-like consistency.
6. When the sauce is almost ready, throw the corriander on top. Then separately fry the almonds in olive oil in a wok or frying pan, stirring often to prevent them burning.
7. Drain most of the olive oil from the pan, add in the sesame seeds and cook gently, stirring, until golden.
8. Return the chicken to the casserole dish and re-heat.
9. Place the chicken in a serving dish, pour over the tagine sauce and top with almonds and sesame seeds. Serve with brown rice or couscous
Verdict:
If I made this again I wouldn't bother with the sesame seeds, but otherwise it worked a treat. Verity declared it 'delicious'