- 2 (about 1.5kg each) whole fresh chickens
- 1 tablespoon ghee or olive oil
- 2 red onions, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon ground cumin
- Large pinch of saffron threads
- 1 cinnamon stick
- 2 teaspoons harissa (optional – see related recipe)
- 400g can diced tomatoes
- 250ml (1 cup) Massel chicken style liquid stock (see note)
- 225g pkt dried apricots
- 2 tablespoons chopped fresh continental parsley
- 2 tablespoons chopped fresh coriander
- Harissa (optional), extra, to serve
- Step 1Place chickens, breast-side up, on a chopping board. Use poultry shears or a sharp knife to cut in half along the breast bone. Cut along either side of backbone and discard. Cut around the legs, between thigh and breast pieces.
- Step 2Heat the ghee or oil in a 28cm flameproof tagine over medium-high heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken.
- Step 3Reduce heat to medium. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and ginger. Cook, stirring, for 1 minute or until soft. Add cumin, saffron, cinnamon and harissa, if desired. Cook for 30 seconds or until aromatic. Add the chicken and turn to coat.
- Step 4Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and cook for 45 minutes or until chicken is tender and cooked through.
- Step 5Stir in apricots. Cook, uncovered, for 15 minutes or until apricots are plump and the liquid reduces and thickens slightly. Transfer chicken to a plate.
- Step 6Stir the parsley and coriander into the sauce. Add chicken. Turn to coat. Serve with extra harissa, if desired.
- Low carb
- Low kilojoule
- Lower gi
All nutrition values are per serve
<p>To make this gluten free, use gluten-free stock.</p>
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste