Saturday, 12 December 2015


Click here for the 'Seeds of Eaden' seed shop

I was inspired to make this after visiting Marrakech earlier this year.  You don't need a tagine to cook it in as it works just as well in a casserole pot.  Service it with coriander and lime couscous for a yummy meal.

Serves 4


8 Chicken legs/thighs
15 Dried apricots
Can of chick peas
200 ml chicken stock
3 flat mushrooms, sliced
fine green beans, sliced
butternut squash, cubed
1 table spoon olive oil
2 medium onions, chopped
3 cloves of garlic, chopped
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon turmeric
2 tablespoons honey


Preheat the oven to 180/gas mark 6.

Place the chicken in a frying pan and fry it in the olive oil until it has browned.  Remove from the pan and set aside. Add the onions to the frying pan until they have softened.

Place the chicken and onions in a casserole dish or tagine, and add the apricots, chickpeas, mushrooms, beans, squash, garlic and chicken stock.  Add the ginger, cumin, turmeric, and honey and stir well.

Cook in the oven for 1 hour, stirring occasionally and topping up with water if necessary to keep moist.

Serve with couscous.

For related articles click on the links below:
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Chicken risotto recipe
Chicken and apricot tagine
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Recipe for Asparagus Quiche
Recipe for blackcurrant cheesecake
Recipe for cauliflower cheese
Recipe for chicken fajitas
Recipe for home made olive bread
Recipe for Italian pizza
Recipe for Italian tomato sauce
Recipe for lasagna
Recipe for Quiche Lorraine
Recipe for pea salad with mint
Recipe for pickled cucumber
Recipe for Plum Chutney
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Recipe for tomato soup
Sun dried tomato and herb bread
Vegetarian recipes - vegetable fried rice


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