Chicken Tagine with Apricots and Roasted Almonds

 Bab17Small

Serves 4-6

10 pieces of free-range chicken, preferably thighs
3 Tbsp butter
Glug of extra virgin olive oil
1 large onion, diced
1 clove garlic, chopped
20g tagine spice (see recipe below)
40g honey
80g dried, soft Turkish apricots
80g pitted dates
2 medium red-skinned sweet potatoes / yams, cut into large chunks
500ml chicken stock
50g tomato paste
1 lemon, juice only
100g flaked almonds, roasted

For the tagine spice mix:

2 tsp ginger powder
2 tsp turmeric
2 tsp paprika
1 tsp black pepper
1 tsp cinnamon
1 tsp coriander powder

Method:
1. Preheat oven to 180°C. Heat butter and oil in a large frying pan and brown chicken pieces on all sides. Remove the chicken pieces from the pan and set aside.
2. Add the onions and garlic to the pan, cook until lightly coloured. Add in the tagine spice and fry for a couple of minutes.
3. Add the honey, apricots and dates and cook for a further couple of minutes.
4. Pour in the chicken stock, tomato paste and lemon juice. Bring to a boil, season to taste.
5. Place chicken and sweet potatoes into a suitable ovenware dish and cover with the sauce. Cover with a lid and place into a preheated oven and cook for 1 hour until sweet potatoes are soft.
6. Remove from the oven and finish with the roasted almonds. Serve on jasmine rice.

Serve with Vondeling Babiana 2017.

Published in Events

The SA Wine Classification and SA Cellar Classification – updated annually since 2004 – are based on the top ratings and awards from experts in the world’s most respected forums for the assessment of wine quality and interest value where South Africa has a significant presence.

This involves reviews by panels of judges who conduct their assessments in a ‘blind tasting’ environment, i.e. with the names of the wines and their producers withheld so as not to influence the jury either positively or negatively in terms of brand perceptions or price tags.

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Published in Wines

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