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Chicken Simmered with Spicy Dried Fruit

In Morocco this dish is called 'Tagine', named after the earthenware pot in which it is traditionally cooked. Dried fruits are one of the most popular ingredients in Middle-Eastern cooking, and in this recipe the spicy fruit keeps the chicken really juicy and tender. Most good supermarkets sell ready-to-eat dried fruit salad, which does not need soaking.
Preparation time : 10 minutes,
Cooking time : 45 minutes,
Calories per serving: 180

ingredients

serves 4
4 x 10 oz (275 g) chicken quarters
1/2 pint (285ml) chicken stock
1/4 pint (150 ml) orange juice
2 teaspoons paprika
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
9 oz (250 g) packet ready-to-eat dried fruit salad
Salt and freshly ground black pepper

method

1. To prepare the chicken, remove all of the skin and any fat from the quarters.

2. Pour the chicken stock and the orange juice into a flameproof casserole, then add the spices and stir it well. Add the dried fruit and bring slowly to the boil, stirring continuously.

3. Then add the chicken quarters and season to taste. Baste the chicken pieces well with the liquid.

4. Lower the heat and cover the pan with a tightly fitting lid, then simmer very gently for about 30-35 minutes, until the chicken is tender. Lift the lid occasionally during the cooking, and stir the chicken and dried fruit to ensure that they cook evenly.

5. Taste and adjust the seasoning with salt and ground black pepper, then serve immediately.

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