Aug 04

Moroccan Dried Peach and Chicken Tangine

This Moroccan Dried Peach and Chicken Tangine will become your new favourite mid-week dish.  Bursting with a variety of textures and flavours, our dried peaches really shine in this creation.




  • 1 tsp ground cinnamon 
  • 1 tsp ground ginger 
  • 1/4 tsp cumin 
  • 1/2 tsp black pepper 
  • 1 1/4 tsp salt 
  • 4 tbsp plus 1/4 cup olive oil  
  • 450 g boneless skinless chicken thighs 
  • 1 tablespoon unsalted butter 
  • 1 medium red onion, halved and then thinly sliced 
  • 1 can peeled whole tomatoes, undrained 
  • 1 medium red bell pepper, chopped 
  • 1 sweet potato, peeled & chopped into small cubes 
  • 4 garlic cloves, finely chopped 
  • 5 fresh cilantro 
  • 5 sprigs fresh flat-leaf parsley 
  • 2 tablespoons honey 
  • 1  cinnamon stick 
  • 1 cup water 
  • 1/2 cup dried peaches  
  • salt and pepper ( to taste) 

Optional : 

2 cups couscous, cooked 

1/3 cup almond flakes  

Fresh coriander (optional garnish) 


  1. Preheat the oven to 200C. In a medium bowl lightly drizzle the cubed sweet potato with 1 tablespoon olive oil and use your hands to coat the cubes evenly then season with salt and black pepper. Spread the cubes out evenly on a baking tray and roast for 15-20 min until tender. 
  2. Stir together ground cinnamon, ginger, cumin, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well. 
  3. Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate.  
  4. Brown remaining chicken in the same manner, adding any spice mixture left in the bowl. 
  5. Add onion, red bell pepper and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with canned tomatoes, chicken, and any juices accumulated on the plate. Reduce heat and simmer, covered, 30 minutes. 
  6. While chicken cooks, bring honey, 1 cup water, cinnamon stick, and dried peaches to a boil in a medium saucepan, then reduce heat and simmer, uncovered until apricots are very tender (add more water if necessary). Once dried peaches are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes. 
  7. While the dried peaches cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and roast almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. 
  8. Ten minutes before the chicken is done, add dried peach mixture and roasted sweet potato to tagine. Discard herbs and cinnamon stick, then serve chicken on a bed of couscous and garnish with almonds and fresh coriander.