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Chicken & Apricot Tagine

In Morocco, they do a lot of belly-dancing. After you’ve tasted this little number, you’ll understand why – it’s delicious.

Serves 12

About 25 minutes to prepare and 2½ hours cooking

approx. 2kg skinless and boneless chicken, made up of a combination of thigh and breast

4 onions, chopped

8 cloves of garlic, crushed

100g fresh ginger, peeled and finely chopped

4 teaspoons ground cumin

2 teaspoons ground cinnamon

2 large pinches of saffron

2 tablespoons harissa paste

sea salt and freshly ground black pepper

2 litres chicken stock

700g dried apricots

8 large ripe tomatoes, roughly chopped

200g pitted green olives, halved

200g shelled unsalted pistachio nuts

2 bunches of coriander, chopped Read more

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  Packed full of festive spices, stem ginger and ginger wine this rich and fruity Christmas cake is a real treat. This recipe was originally featured in a feature I did for Waitrose Food magazine November 2015.  Makes 1 X 25cm round cake   700g mixed currants, raisins and sultanas 200g soft dried apricots, quartered […]

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