Chicken Tagine with apricot

INGREDIENTS

2 medium onions

2 garlic cloves

500g waxy potato

300 g winter carrots

3 tbsp olive oil

2 tbsp ras el hanout

300 g chicken tighs

150 g dried apricots without pit

1 l boiling water

150 g unroasted almonds

METHOD

1. Chop the onions and peel press/mince garlic cloves. Peel the potatoes and cut quarters lengthwise. Peel the carrots, halve widthways and quarter lengthwise.

2. Heat the oil in the tagine or frying pan over medium heat. Fry the onion for 5 minutes until golden brown and translucent. Add 1 tablespoon ras el hanout and garlic and fry for 1 minute. Rub the chicken with salt, pepper and 1 tablespoon ras el hanout. Place them in the frypan too for 5 minutes.

3. Add the potato, carrot, apricot, almonds and water to the chicken and bring to a boil. Lower the heat and let it simmer for 45 minutes with the lid on the tagine. 

4. Remove the lid from the tagine, toss and let it cook for another 15 minutes until the sauce has reduced and looks sticky.

Enjoy!