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Chicken Tagine
A fragrant slow-cooked stew with chicken, apricots and warming spices.
Suroviny
- 8 chicken thighs
- 1 onion, sliced
- 3 garlic cloves
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp ginger
- Pinch of saffron
- 150g dried apricots
- 400ml chicken stock
- 2 tbsp honey
- Toasted almonds, coriander
Postup
Brown the chicken thighs, then set aside. Cook the onion and garlic until soft, then stir in the cinnamon, cumin, ginger and saffron.
Return the chicken to the pot with the apricots, stock and honey.
Cover and simmer gently for 45-50 minutes until the chicken is tender and the sauce has thickened.
Scatter with toasted almonds and coriander, and serve with couscous.
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