Chicken tagine

PUBLISHED: 12:43 10 May 2007 | UPDATED: 15:06 12 May 2010

Ingredients Four chicken quarters 2 onions, chopped 3 tbsp chopped parsley 2 tbsps butter a 1in piece of fresh ginger 450g (1lb) green eating apples 75g (3oz) dried apricots 75g (3oz) stoned dates salt and pepper Method THIS is an unusual but easy chicke

Ingredients

Four chicken quarters

2 onions, chopped

3 tbsp chopped parsley

2 tbsps butter

a 1in piece of fresh ginger

450g (1lb) green eating apples

75g (3oz) dried apricots

75g (3oz) stoned dates

salt and pepper

Method

THIS is an unusual but easy chicken casserole from the Middle East.

Serve with rice or couscous. Quantities here are for four people. Chop the onions and parsley finely.

Peel the ginger and grate or chop into small pieces.

Melt the butter in a large saucepan and add the chicken joints, fry over moderate heat until browning all over.

Add the onions, ginger, parsley and season with salt and pepper. Add enough water to half cover the chicken.

Bring to the boil and simmer, covered, until the chicken is very tender, about 45 minutes.

Peel, core and slice the apples into chunks.

Add the apples, apricots and dates to the casserole and cook for a further 15 minutes.

JUDY BROADWAY


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