Hello! It’s Hugo writing today’s recipe. I have a feeling the bossy, yellow-haired one often refers to me as the ‘neurotic canine’ or some such. She’s a fine one to talk — you should have seen the state she was in when I was ill recently *evil cackle*. I’m not going to say anything bitchy about her though because she takes me for a nice long walk everyday, if I do abandon her the second we set out, only coming back to shake my dripping, muddy self all over her. This tagine was paw-licking-good, although I might suggest that next time she remove the prune stones. I don’t mind crunching on bones, but stones are for girls. In fact, I spat them out and left them for the hens!
Ingredients (serves 4)
3 tablespoons of olive oil
2 medium onions, chopped
3 cloves of garlic, crushed
8 chicken thighs
Juice of half a lemon
1 teaspoon fresh ginger, grated
2 teaspoons cinnamon
1 teaspoon turmeric
1 teaspoon coriander
Sea salt and freshly ground black pepper
Bay leaf
Two generous tablespoons of orange marmalade (or apricot jam)
400g dried prunes
200g almonds, roughly chopped
500ml chicken stock
Fresh coriander to serve
