1 medium brown onion, cut into wedges
4 cloves garlic, peeled and bruised *or halved)
1 x 3 cm piece of root ginger, peeled and sliced thinly
1 cinnamon stick
chicken pieces (on or off the bone, just vary the cooking time)
moroccan spice mix (you can make your own but on this occasion I used Masterfoods)
2 medium carrots, peeled and sliced diagonally
1 tsp crushed or chopped chilli
1 cup dried apricots
1 tbsp orange zest
1 orange, sliced
2-3 tbsp honey
handful of fresh coriander, chopped
1/2 cup toasted pine nuts or slivered almonds
orange blossom water
In Tagine or large pan, saute onion, garlic, and ginger gently for 5 mins, then add cinnamon stick and saute for another 5 mins.
Meanwhile coat chicken pieces in spice mix and brown in a saucepan.
Add chicken, orange zest, dried apricots and and chilli to tagine. Add 2/3 cup - 1 cup of water.
Arrange orange sliced and half of the coriander on top. Drizzle with honey.
Cover and cook on low heat for as long as it takes... Serve garnished with remaining coriander and pine nuts or almonds.
You can serve couscous as a side dish, and if you have it, add a few drops of orange blossom water at the end. Serve with yoghurt and chilli as condiments.