Chicken Tagine Recipe Ingredients for Four People # 2 lbs. of chopped chicken meat - We prefer brown meat. # 2 Medium onions chopped. # 1lb. Carrots chopped into bite size pieces. # 6 Cloves of garlic - chopped. # 4 ozs. Sultanas. # 8 ozs dried apricots. # 1 Tablespoon of cumin seeds. # 2 x 2" pieces of cinamon stick. # 3 Bay Leaves. # 1/2 Pint of chicken stock. # 1/2 Pint of fresh tomato sauce. # 3 - 6 Dried chillis (depending on how hot you like it). # 2 Tablespoons of honey # 1 Lemon - juice of. # 1 Bunch of coriander leaves - chopped. # Salt and ground black pepper to taste. Method 1. Now this is the really easy bit. 2. Put all of the ingredients into a cooking tagine (holding back some of the coriander for garnish) and roughly mix them together with a large spoon. 3. Put the lid on the tagine (or seal the casserole with a lid or some aluminum foil). 4. Place in a hot oven 400ºf/200ºc for 30 Minutes. 5. Then reduce the heat to 300ºf/150ºc and cook for a further 2 hours. 6. Bring to the table in the Tagine - take off the lid - sprinkle with the Coriander and Serve with steamed Couscous. https://www.cutting-edge-mediterranean-recipes.com/chicken-tagine-recipe.html