We created this light tagine at our Courtyard Kitchen inspired by the colours and flavours of a summer in Morocco. Floral saffron & sweet turmeric countered by warmth of ginger makes a perfect match to the delicate meat. The chicken can easily be replaced with rabbit if you can get it.
12 chicken pieces (mix of thighs and breast)
1 lemon
4 tsp ginger
2 tsp turmeric
2 tsp salt
1 tsp black pepper
Large pinch saffron
2 large onions, sliced into thin half moons
4 tsp cinnamon
1/2 litre water or chicken stock
2 tbsp fresh coriander, roughly chopped
200g dried apricots
2 tbsp honey
100g shelled pecans
Olive oil
Knob butter
1. The night before, Place the chicken or rabbit in a bowl. Cover with water, add 2 tsp salt and the juice of one lemon and leave to brine for an hour or so (this helps prevent the meat drying out).
2. Saute the onions in oil and butter until soft and translucent, stir in cinnamon & cook for further 5 minutes adding splash of water if it looks dry.
3. Remove the onions from the pan and sear the meat in batches until golden.
4. Add the onions back to the pan, stir through the meat adding any residual juices and the coriander and cover with stock, or water.
5. Bring to a boil, cover, then turn down to a gentle simmer and cook for an hour or until the liquid has reduced by about half.
6. Meanwhile put the apricots in a pan together with 2 tbsp honey, just cover with water and simmer gently until the apricots are covered in a light film of syrup.
7. Garnish the tagine with the apricots and pecans and serve with warm flatbreads and a crisp, green salad.