All those beautiful Moroccan flavours for under a tenner. So easy. So simple. So delicious.
Browning the meat first is key. Also – if you don’t have a tagine it’s fine. Just use a normal pan with a lid.
Adding apricots at the end means they don't get too sickly.
Total Cost - £9.72 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Finely chop garlic and onions. Throw the onions into your tagine, or a normal pot if you don’t have a tagine. Fry till soft, then add the garlic. When soft, add two teaspoons of cumin and two teaspoons of ground ginger. Mix everything together, and then remove the onion mix from the tagine and set aside in a bowl.
Place your chicken thighs skin-side down into the tagine. Brown the skins. Then turn over, and brown the undersides.
Once browned, put your onions back in the tagine. Cut a lemon in half, and put the halves into the tagine. Pour in your chicken stock, so the tops of the chicken thighs are just above the water. Pop the lid on, and leave on a low-medium heat for one hour.
After an hour, remove the lid. Throw in a large handful of green olives, a handful of dried apricots and a handful of chopped coriander. Place lid back on for 10 more minutes. After ten minutes, remove lid. If it is still too liquidy, just leave it to bubble away and reduce for another 10 minutes, without the lid on.
Once ready, and the meat is falling of the bone, scatter your flaked almonds over the top. Serve with another handful of coriander leaves. Enjoy!