Very ‘Moorish’ – Chicken & Apricot Tagine with Saffron Cous Cous

The cuisine of the Maghreb region, an area of northwest Africa which runs across the Mediterranean Sea, is distinctive, unique and delicious. Food from this area has influenced food of countries just across the Mediterranean, i.e. Spain, but has also been influenced by the food of countries in Europe, specifically France & Italy. The cooking methods vary between the countries of this region, Algeria, Libya, Morocco and Tunisia, but the flavours are very shared. Dishes from this region use spices, herbs, vegetables, grains, meat & fish; saffron, cumin, cardamon, cinnamon, ginger, paprika, corriander (cilantro) and preserved lemons to name a few. This is a rich and perfumed cuisine & nothing makes the kitchen smell quite so exotic than a tagine simmering on the stove. The tagine is a dish named after the cooking vessel, made of clay, in which it is made and I’ve have never been disappointed by any slow cooked ‘stew’ or tagine which I’ve made.

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Saffron and Spices

Where as lamb, beef, goat, seafood, legumes and vegetables are most commonly the base of a tagine, there are many recipes which also include chicken, which I think also goes  well with dried fruit, nuts & preserved lemons which also feature in this style of cooking. My tagine sits on the stove (because it’s pretty), and like anything we see day in & day out, it sort of blends into the background, but last Friday when wondering what I would make for dinner, I just happened to ‘see’ it.  This was the start of a weekend kitchen journey to that part of the world.

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Tagine

What I love about this cuisine is that as long as you use the ‘basic’ ingredients, pretty much anything goes. I adapted a recipe I picked up from a cooking class I did at one of the Gewurshaus stores, the herb and spice merchants. There are several beautiful shops in Melbourne and Sydney & they have the most fabulous and varied spices and blends of spices from around the world, which can also be purchased online. You could make your own spice blend/s from the high quality single spices, but their Moroccan Souk Spice mix is simply perfect for this type of cooking, containing cumin, corriander, salt, garlic, cayenne pepper, cassia, turmeric & cardamon. With the Chicken Tagine (recipe below) I served Saffron Cous Cous, from the same class, which has in it cooked broad beans, toasted almonds and of course saffron. When making cous cous, the ratio of fluid to grain is important, 2 cups of stock (or water depending on the recipe) to 1.5 cups of cous cous. Simply rub a few tablespoons of olive oil into the cous cous, seasoned with a pinch of salt, ensuring all the grains are coated. Add heated stock in which a pinch of saffron has steeped & cover the bowl until all the stock is absorbed. Once ready add the broad beans and almonds, some corriander (or parsley) and a few tabs of butter. You can also add some diced preserved lemons ( I make my own and always have a jar in the fridge) or lemon zest if you don’t have any preserved lemons on hand.

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Home-made preserved lemons

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Chicken & Apricot Tagine with Saffron Cous Cous

I wanted to continue to explore these flavours and over the weekend I did just that, creating a few dishes which gave more than a nod to North African cuisine. The Scampi with Moroccan Pearl Barley was delicious, and easy, if you are interested let me know and I will blog the recipe. I was looking for Langoustine but Sydney Fish Markets only had Scampi….only.. …haha…they are delicious!!

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Scampi

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My Moroccan Scampi & Pearl Barley

I had some Duck Maryland in the freezer and the idea of making a rub with saffron butter, herbs and spices, came to mind. I served the finished duck, which was first pan cooked and then finished off in the oven, with some sides from one of my favourite cookbooks by Christine Mansfield, “FIRE”. The Cauliflower & Pinenuts and Smoked Eggplant with roasted Cherry Tomatoes went perfectly well with the Spiced Duck…again simple but tasty.

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Saffron Butter

I throughly enjoyed my culinary trip to North Africa and will return… I like the idea of Pastilla so that might be the next dish.

Bon Appitet

Kathryn 👩‍🍳💙

 

Chicken and Apricot Tagine
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Frangrant Chicken served with cous cous 

Course: Main Course
Keyword: Chicken, Dried Appricot, Spices, Tagine
Servings: 4 people
Ingredients
  • 2 tbsp Gewurzhaus Moroccan Souk Spice A blend using of ground cumin, corriander,sea salt, garlic, cayenne pepper, cassia, turmeric & cardamon
  • 1 Onion medium dice
  • 3 cloves Garlic minced or crushed
  • 1/2 cup Slivered almonds
  • 750 gm Chicken thighs trimmed and cut into pieces
  • 400 mls Water or Chicken stock
  • 1/2 tsp Saffron threads
  • 1/2 cup Dried apricots diced
  • 1/2 cup Lemon juice
  • 2 tbsp Parsley chopped
  • 2 tbsp Corriander (Cilantro) chopped
  • 2 quarters Perserved Lemon skin diced
  • 2 Chillies deseeded and finely diced
  • 3/4 cup Green Olives deseeded
  • pinch Salt to taste
  • pinch White Pepper to taste
Instructions
  1. In a tagine or a heavy based casserole/dutch oven, add the oil, onion, half the almonds & spices. Cook until the almonds start to take on colour.

  2. Add the garlic

  3. Add the chicken pieces, saffron, half the apricots and season with salt and pepper. 

  4. Add the water (or stock if using) and cover and simmer for 45 mins until the chicken is soft and tender.

  5. Stir in the lemon juice, parsley, corriander, preserved lemons, remaining apricots and olives. Cook for another 5 mins. 

  6. When ready to serve sprinkle the remaining almonds and some extra chopped parsley.

  7. Serve with cous cous

About kathryninthekitchen

I find joy in all aspects of food and cooking; reading about it, enjoying the offerings of great restaurants and cafe’s, sourcing beautiful produce & transforming it into delicious meals to share with the people I care about. I quite easily lose track of time when I am engaged in my favourite pastime. I have always dreamt of one day training as a cook and 2018 is the year that journey begins. I am excited I have the opportunity to follow my passion and grateful for the support of my family and friends. I hope you enjoy my journey with me as well as other food related detours.
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6 Responses to Very ‘Moorish’ – Chicken & Apricot Tagine with Saffron Cous Cous

  1. FJB says:

    Oh Yes – Do Pastilla next. I tried it in Marrakech and absolutely loved it – although they made it with pigeon which could be a bit tricky here !

  2. chef mimi says:

    that spice blend is intriguing! I doubt i can find it here. Is that your stove? It’s gorgeous. Morocco and that whole area you described is on my travel list – hopefully we’ll make it there soon! Great tagging. Lovely flavors.

    • kathryninthekitchen says:

      I thought it might be hard for my American friends to get the spice – although the Spice Merchants I referred to will send internationally. I can send you more details if you are interested. It is my stove…I am very grateful for it. I too have North Africa on my list -a wonderful friend of mine just spent 2 weeks there and fell in love with the place. 😊

  3. Sherry Mackay says:

    i love the look of your stove, and your tagine. i love gewurzhaus spices too and buy them online since i am in queensland. Middle Eastern type food is a fave of mine too. This recipe sounds so tasty – i can almost smell it from here. cheers, sherry (I’m putting my web address here as for some odd reason, wordpress thinks i have an account with them!) http://sherryspickings.blogspot.com.au)

    • kathryninthekitchen says:

      Lucky you…Queensland is so beautiful. I know what you mean about sensing the aroma…it is heady and amazing. ☺️

  4. Sherry Mackay says:

    oops looks like my comment has been swallowed up. love your kitchen. love gewurzhaus spices. middle eastern type food is a fave of mine too.
    cheers
    sherry

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