Gillian's Larder

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from the Cornish cooking shop.
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Moroccan chicken tagine

A tagine is a sweet, spiced stew popular in north Africa, and the cone-topped casserole itís cooked in. This not a slow-cooked meat recipe though, so all you need is a saucepan. This dish for four is Moorish and more-ish.

  • 4 chicken breasts
  • 2 cans chickpeas
  • 220g / 8 oz dried apricots
  • A leek
  • 300ml / 10floz / 1/2 pint chicken stock or white wine (thatís a bit less than half a bottle)
  • 4 tablespoons olive oil
  • 4 tablespoons tomato purťe
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons turmeric
  • 2 teaspoons coriander seeds
  • 4 teaspoons ground cinnamon
  • If you want to sprinkle over the top for the look of the thing:
  • A handful of chopped, fresh coriander leaves

Heat the olive oil in a pan. While itís getting hot, skin the chicken breasts and chop into into 25mm / 1in pieces. Chop the leek small. Put the chicken in the pan and fry for about three minutes, stirring to make sure the chunks brown on all sides. Add the leek and fry for another couple of minutes.

Drain the chickpeas, and add them along with everything else bar the coriander leaves. Bring to the boil, stirring well, and simmer for about 20 minutes while you sip a glass of wine. Check that the chicken is properly cooked. Serve in a bowl with the coriander sprinkled over.

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I'd love to hear how you get on! You can email me at: gillian@

Good luck!