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Sausage and apricot tagine recipe
Sausage and apricot tagine recipe from janthea |
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Ingredients1 tbsp olive oil2 Toulouse sausages 1/2 onion (sliced) 2 garlic cloves (chopped) Pinch of turmeric Pinch of ground mixed spice Pinch of ground cumin Pinch of dried chilli flakes 2 apricot (stoned and chopped) 75ml white wine 2 bay leaves 150ml chicken stock - hot 50g black olives - stoned 2 tbs pine nuts - toasted Salt and ground black pepper |
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Method1. Heat olive oil in a large casserole or tagine dish and fry the sausages for 4-5 minutes or lightly browned.2. Add the onion and saute for 3-4 minutes. Add garlic and fry for 1 minutes, then add spices and fry for a further minute 3. Add apricots, white white and bay leaves and simmer until the wine has reduced by half. 4.Add stock and simmer for 20 minutes. 5. Stir in olives and pine nuts. Season well. Serve in the tagine dish or transfer to a large dish. Serve with couscous and pitta bread or with creamy mashed potatoes and garlicky grean beans with almonds. | |||||||||||||||||||
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