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Chicken leg tagine with prunes, apricots and roasted almonds

Chicken leg tagine with prunes, apricots and roasted almonds is a chicken recipe made with Olive Oil, Cinnamon, and Sugar. Keep it handy for the next time you cook it.

Ingredients

• 4 tbsp
• 5 tsp
• 6 tbsp

Method (preview)

1. 1

   Cover the bowl with cling film and leave to marinade for 2-3 hours, or, for best results, overnight in the fridge.

2. 2

   Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside.

3. 3

   Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid.

4. 4

   Stir the mixture and place the chicken on top.

5. 5

   Heat the saffron in a dry pan and sprinkle it over the chicken.

6. 6

   Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water.

7. 7

   Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander.

8. 8

   Bake in the oven with the lid on for about 1 hour, or until tender.

9. 9

   In a saucepan, cover the dried prunes with water and bring to the boil.

10. 10

    Add half of the sugar and 1 teaspoon of cinnamon.

11. 11

    Turn down the heat and let the prunes simmer until caramelised.

12. 12

    In another saucepan, cover the apricots with water and bring to the boil.

13. 13

    Add the rest of the sugar and the rest of the cinnamon.

14. 14

    Turn down the heat and let the apricots simmer until caramelised.

15. 15

    To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds.