Heat oil in a large, deep skillet or pot over high heat. Place the chicken skin-side down and cook for 8 to 10 minutes until ...

Add chicken and brown on both sides. Toss in apricots with honey, then stir in tomatoes with juice. (Add water if needed, to ensure there is enough liquid to cover base of tagine and submerge ...

This one-pot Moroccan chicken recipe is a simplified tagine using chicken breast and store cupboard basics for a satisfying meal for four. It's also great for batch cooking. Put the onion ...

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic. 632 kcal, 50g protein, 46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g ...

Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil. Season the chicken generously with salt and pepper. When the oil is hot ...

Season with salt and pepper and add the peas. Return the chicken to the casserole and simmer gently, turning a few times, until heated through. Serve the tagine in shallow bowls.

First make a spice rub, apply it to chicken portions and leave it to chill out in the fridge until an hour before you’re ready to start the tagine. I make my own ras-el-hanout, the North African ...

Try Ross Dobson’s chicken ... the tagine, sprinkled with extra coriander, steamed couscous and lemon wedges. Ross says: “The sweet, aromatic flavours of this tagine typify Moroccan cooking ...