Moroccan stew with stone fruit


Moroccan stew with stone fruit


Preparation:30 min
Ready in:780 min


For servings

For the lemons
⅔ cupssugar
1 tablespooncilantro ground
5lemons untreated
For the tajine
4Chicken breasts each ca. 160 g
3 tablespoonsolive oil
8shallots peeled and quartered
4Garlic cloves peeled
3Star anise
½ teaspoonsSaffron
8Apricot dried
Parsley leaf to garnish


1 The day before: boil 2 litres of water together with the sugar, salt, pepper and coriander. Add the lemons, bring to the boil and cover with a lid. Leave overnight to marinate.
2 The next day: season the chicken breasts and fry on both sides in olive oil until golden. Add the shallots and the garlic and sauté until softened. Add 200 ml of water, add the star anise and the saffron, cover with a lid, and simmer on a low heat for approximately 20 minutes.
3 Cut the marinated lemons into slices and add to the chicken breasts along with the apricots. Simmer for a further 10 minutes. Season with salt and pepper.
4 Arrange on 4 plates, garnish with the parsley leaves and serve.


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