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This Moroccan Dried Peach and Chicken Tangine will become your new favourite mid-week dish. Bursting with a variety of textures and flavours, our dried peaches really shine in this creation.
Ingredients
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp cumin
- 1/2 tsp black pepper
- 1 1/4 tsp salt
- 4 tbsp plus 1/4 cup olive oil
- 450 g boneless skinless chicken thighs
- 1 tablespoon unsalted butter
- 1 medium red onion, halved and then thinly sliced
- 1 can peeled whole tomatoes, undrained
- 1 medium red bell pepper, chopped
- 1 sweet potato, peeled & chopped into small cubes
- 4 garlic cloves, finely chopped
- 5 fresh cilantro
- 5 sprigs fresh flat-leaf parsley
- 2 tablespoons honey
- 1 cinnamon stick
- 1 cup water
- 1/2 cup dried peaches
- salt and pepper ( to taste)
Optional :
2 cups couscous,
cooked 1/3 cup almond flakes
Fresh coriander (optional garnish)
Directions
- Preheat the oven to 200C. In a medium bowl lightly drizzle the cubed sweet potato with 1 tablespoon olive oil and use your hands to coat the cubes evenly then season with salt and black pepper. Spread the cubes out evenly on a baking tray and roast for 15-20 min until tender.
- Stir together ground cinnamon, ginger, cumin, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate.
- Brown remaining chicken in the same manner, adding any spice mixture left in the bowl.
- Add onion, red bell pepper and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with canned tomatoes, chicken, and any juices accumulated on the plate. Reduce heat and simmer, covered, 30 minutes.
- While chicken cooks, bring honey, 1 cup water, cinnamon stick, and dried peaches to a boil in a medium saucepan, then reduce heat and simmer, uncovered until apricots are very tender (add more water if necessary). Once dried peaches are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
- While the dried peaches cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and roast almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Ten minutes before the chicken is done, add dried peach mixture and roasted sweet potato to tagine. Discard herbs and cinnamon stick, then serve chicken on a bed of couscous and garnish with almonds and fresh coriander.
