Chicken tagine with lemon, apricots and cumin

The most classic and best known tagine is braised chicken flavoured with saffron, turmeric, olives and moroccan preserved lemons. This recipe is definitely based on it but much sweeter. It will be a family favourite in no time.



– 1 big onion
– 2 fennels
– 1dl olive oil
– 8 chicken drumsticks
– Salt and pepper
– 5g Ras el hanout
– 3g ginger powder
– 1 jar Belberry Apricots and Cumin jam
– 4 dl vegetable stock
– 100g stoned olives
– Fresh mint and coriander, chopped

  1. Finely dice your onion and fennels.
  2. Pour the olive oil in your tagine (or stewpan) and add the onion and fennel.
  3. Place the chicken drumsticks in your tagine and sprinkle with the spices. Add some salt and pepper.
  4. Spoon the apricot and cumin jam over the chicken and cover.
  5. Cover and cook for 20 minutes then add the vegetable stock, cover and simmer for another 20 minutes.
  6. Add 6 to 8 preserved lemon wedges and the stoned olives. Cover again and simmer for another 10 minutes.
  7. Finish with your chopped mint and coriander.
  8. PRESENTATION: Serve your tagine with some Moroccan white bread. For the true lovers, you can serve this with a glass of buttermilk.