This flavoursome dish originates from North Africa. It can be made with any meat, fish or vegetables, along with a variety of different dried fruits.
Tagines traditionally take a long time to cook, but this one is a speedy version, ideal for a family meal.
4 boned chicken thighs
1 medium onion
2 cloves garlic
2cm piece root ginger
1 lemon (optional)
1 x 15ml spoon vegetable oil
1 x 5ml spoon ground coriander
1 x 5ml spoon ground cumin
1 x 5ml spoon ground cinnamon
¼ x 5ml spoon cayenne pepper OR chilli powder
150g ready-to-eat dried apricots
50g pitted green olives (optional)
1 small bunch (20g) coriander (optional)
1 x 15ml spoon tomato purée
Casserole dish with lid or tagine dish
Skills used include:
Washing, measuring, peeling, chopping, grating, mixing/combining, frying and baking.