Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Moroccan Chicken Tagine
This Moroccan chicken tagine brings together aromatic spices, tender chicken, and a beautifully balanced sauce. Slow simmering lets the flavours deepen into a comforting, gently sweet-savoury dish.
Serve with couscous, rice, or flatbread to absorb the sauce. It is ideal for relaxed dinners and tastes even better the next day.
Method
20m50m1h 10m
- Season chicken and brown in a little oil, then set aside.
- Cook onion until soft, then add garlic and spices.
- Stir in tomatoes and a little stock to form a sauce.
- Return chicken to the pot, cover, and simmer gently for 35–40 minutes.
- Uncover for the final 10 minutes to thicken slightly.
- Adjust seasoning and finish with herbs before serving with couscous or rice.
Ingredients
- 3 Garlic Cloves minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 400 g tin Chopped tomatoes
- 0.5 tsp Ground Cinnamon
- 250 ml Chicken Stock
- 1 Onion sliced
- 100 g Dried Apricots halved
- 800 g Chicken Thighs boneless
Notes
Always check seasoning and serve piping hot.
Prep all ingredients before cooking for smoother timing.
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