Chicken & Chorizo Tagine

Prep time: 45 mins | Serves: 4

Ingredients:

• 800g chicken thighs, boneless and skinless

• 150g chorizo, sliced

• 20g olive oil

• 150g onion, finely sliced

• 15g garlic, finely chopped

• 15g fresh ginger, grated

• 2g ground cinnamon

• 5g ground cumin

• 5g ground coriander

• 5g smoked paprika

• 3g ground turmeric

• 400g chopped tomatoes

• 300g chicken stock

• 40g honey

• 60g dried apricots, halved

• 4g sea salt

• 2g freshly ground black pepper

• 15g fresh coriander, chopped

• Zest of ½ orange (2g)

Method:

1. Heat the olive oil in a large casserole or tagine over medium heat.

2. Add the chorizo and cook for 3–4 minutes until the oils release and it begins to crisp. Remove and set aside.

3. In the same pan, add the onion and cook gently for 6–8 minutes until soft and golden.

4. Stir in the garlic, ginger and all the spices. Cook for 1–2 minutes until fragrant.

5. Add the chicken thighs and brown lightly on all sides.

6. Return the chorizo to the pan, then pour in the chopped tomatoes, chicken stock and honey.

7. Add the dried apricots, salt and pepper. Bring to a gentle simmer, cover and cook for 30 minutes until the chicken is tender.

8. Finish with orange zest and fresh coriander.

9. Taste and adjust seasoning — a little more honey, spice or salt to suit your palate.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 3 days. This tagine improves with time and reheats beautifully. Freeze for up to 1 month if needed.