Chicken tagine with apricots Ingredients: 125 g of - semi-dried apricot - 2 - onions - 2 tablespoons of - honey - 1 teaspoon of - cumin - 30 g of - butter - 2 tablespoons of - olive oil - 3 turns of the grinder - pepper - 1 pinch of - salt - 10 leaves of - coriander (optional) - 4 - chicken breasts - 50 g of - raisins - 1 teaspoon of - cinnamon - 1 handful of - flaked almonds.
Utensils： 1 saucepan set of saucepans - 1 Knife knivesof kitchen - 1 brush - 1 Lid 1 Electric slow cooker 1 pitter 1 kitchen scale scales - 1 dish -
Total time:
1h20
Preparation:
20 min -
Cooking:
1 hour
Phase 1
Melt the butter in a saucepan. Add the onions and reduce them. Reserve the onions.
Phase 2
Meanwhile, cut the chicken breasts into pieces (not too small so that the chicken remains soft).
Phase 3
Heat the olive oil in a tagine dish. Brown the chicken pieces.
Phase 4
Add the honey, apricots, cinnamon and cumin. Add salt, pepper and sprinkle with 20 cl of water. Cover and simmer for 45 minutes.
Phase 5
Add the almonds to the tagine, with the candied onions and raisins. Continue cooking for 30 min.
Phase 6
Optionally, sprinkle the tagine with coriachopped, when ready to serve.
Utensils： 1 saucepan set of saucepans - 1 Knife knivesof kitchen - 1 brush - 1 Lid 1 Electric slow cooker 1 pitter 1 kitchen scale scales - 1 dish -
Total time:
1h20
Preparation:
20 min -
Cooking:
1 hour
Phase 1
Melt the butter in a saucepan. Add the onions and reduce them. Reserve the onions.
Phase 2
Meanwhile, cut the chicken breasts into pieces (not too small so that the chicken remains soft).
Phase 3
Heat the olive oil in a tagine dish. Brown the chicken pieces.
Phase 4
Add the honey, apricots, cinnamon and cumin. Add salt, pepper and sprinkle with 20 cl of water. Cover and simmer for 45 minutes.
Phase 5
Add the almonds to the tagine, with the candied onions and raisins. Continue cooking for 30 min.
Phase 6
Optionally, sprinkle the tagine with coriachopped, when ready to serve.