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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 (though any sausages work well!) 1/2 onion (sliced) 2 garlic cloves (chopped) Pinch ground tumeric Pinch ground mixed spice Pinch ground cumin Pinch curry power Pinch dried chilli flakes 2 dried apricots (chopped) 75ml white wine 2 bay leaves 150ml chicken stock 50g black olives (stones removed) 2 tbsp pine nuts (toasted) Salt and black pepper |
Handy HintServe with couscous or salad and crusty bread. To be honest this recipe goes well with anything |
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Method1. Heat the olive oil in a large casserole or tagine dish and fry the sausages for 4-5 minutes, or until lightly browned.2. Add the onion and sauté for 3-4 minutes. Add the garlic and fry for one minute, then add the spices and fry for a further minute. 3. Add the apricots, white wine and bay leaves and simmer until the wine has reduced by half. Add the stock and simmer for five minutes. Cook at 180C for 30 minutes. 4. Stir in the olives and pine nuts and season well with salt and freshly ground black pepper. Serve in the tagine dish or transfer to a large bowl. | |||||||||||||||||||
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