Chicken Tagine with Dried Apricots for RSG with Nina Timm

Pic Nina Timm

The warm and talented Nina Timm of My Easy Cooking  invited myself, Jane-Anne of Scrumptious and Ilse of  The Food Fox to spend a morning cooking in her kitchen with some Safari Dried Fruit and Nut products. I chose to make my Moroccan Chicken Tagine, a tried and much loved favourite, to show case the use of dried apricots. I  abbreviated the recipe for Nina for her radio show on RSG. Nina also featured my Moroccan Instant Preserved Lemons with Aromatics.

Pic Nina Timm

On the day, food-wise and sharp-as-a-tack Martelize Brink was there recording our cooking shenanigans, and adding much flavour by way of conversation and laughter.

You can listen to the show this morning at 9 am on RSG on 100-104 FM or online by clicking here.

Nina blogged the abbreviated recipe for radio here:

This is my original recipe. All pics by Nina Timm.

pic Nina Timm


1 medium onion, sliced

20 ml olive oil, plus extra

500 g free range chicken fillet, cut into cubes 4 cm cubes (or pieces)

4 cloves of garlic

2 cm fresh ginger

3 t harissa paste or 2 large red chillies, chopped

2 cinnamon sticks

1 t saffron, soaked in 1/3 cup water

2 t zaa’tar

2 t ground cumin

4 cardamom pods, bashed

1 t paprika (hot or sweet)

1 t ground coriander

1/2 t ground cinnamon

250 ml chicken stock (I use NoMu fond)

2 x 410 g chopped, peeled tomatoes

4 medium carrots, chopped

1 t sugar

125 ml dried apricot halves

2 slices preserved lemon, chopped finely – Recipe for Instant Preserved Lemons here.

salt, to taste

Honey, to serve



Heat a large (wide and deep) oven and stove proof saucepan on medium, add oil and fry onions and cinnamon sticks till onions just start to brown.

In an pestle and mortar pound the ginger, garlic, chilli/harissa till smooth. Add a bit of salt to aid break down.

Add to the chicken, coat well and add to pot.

Brown chicken on all sides. Turn heat up a little if you have to and add a little more oil.

Once browned, sprinkle with a little salt

Lower heat to medium and add the rest of the spices, including the soaked saffron. Stir well to mix.

Add the chicken stock and cook for 5 minutes or so.

Add tomatoes, carrots, sugar and more salt. Taste and adjust.

Allow to cook for 10-12 minutes. Heat the oven to 180˚C in meanwhile.

Remove pot from heat on stove. Carefully cover with heavy duty foil and seal well. Make a small gash in the centre with a sharp knife.

Bake for 45 minutes.

Remove from oven. Add apricots and lemons and bake for further 25 -30 minutes.

The apricots will mellow and add a tangy profile to the dish, the lemons will relax and become aromatic.

I add a generous swirl of honey, mix well and serve over couscous with pomegranate studded yoghurt or mint and cucumber salad.

Please visit Ilse and Jane-Anne’s blogs to check out their talented twists using dried fruit and nut products!

Pic Nina Timm


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