Milawa Chicken & Apricot Tagine


Serves 4 (or 2 if you can eat a lot, or like to leave some for the next day or two)

This dish is a favourite of mine at home in any season.  However, when apricots are in season, try substituting dried with fresh as the contrast in the dish is amazing.

This can be eaten alone, but I love to serve with a light couscous salad of grated carrot, feta, almonds and sultanas, dressed with red wine vinegar or lemon juice and olive oil. Alternatively, I have recently been serving with biodynamic brown rice and smoked yoghurt.


Bold = available at Hams and Bacon

4 chicken Marylands, split, bone in and skin on (I use Milawa Freerange Poultry)
1 teaspoon sumac
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
75ml blend oil (olive and vegetable oil combined)
4 garlic cloves, finely chopped
5cm knob of ginger, peeled and finely grated
1 large white onion, peeled & finely diced (or 4 shallots )
½ teaspoon chilli flakes
2 tablespoons honey (I use Melbourne Rooftop Honey)
3 tablespoons red wine vinegar (I use Lirah)
125g  dried apricots (I use Happy Fruit)
500ml water
1 butternut pumpkin, peeled, deseeded and diced (or 2 sweet potatoes)
12 green olives (I use Mount Zero)
¼ bunch flat leaf parsley, washed and finely chopped



1. In a bowl, mix together the chicken with the sumac, cinnamon and tumeric, coating well, and let stand for 5 minutes or so. This can be done well in advance.(If you want a little tip to save on washing up, instead of a bowl, place the chicken legs and spices in a regular plastic bag and toss together. This is also a great way to flour anything you fry – it gives the main ingredient a great coating and is less messy – but, hey, I like a little mess so I always go the bowl!

2. Heat a large pot with a lid or a large frying pan on high heat and add the oil. Once the oil is hot, sear both sides of the chicken and set aside. Turn the heat to low, and add the garlic, ginger, onion and chilli. Sauté lightly for 3-6 minutes or until the mixture softens and the onion becomes translucent.

3. Add the honey and vinegar, bring to the boil, then add the apricots and return the chicken to the pot.

4. Add just enough water to cover, then bring to the boil. Once boiled, reduce heat to a simmer, cover the pot with a lid and cook for 20 minutes.

5. Remove the lid (being careful of the steam!), then stir in the pumpkin and cook for a further 25 minutes or until the chicken and pumpkin are cooked. Finally, add the olives, then place into serving dish, dress with the chopped parsley and serve. Done!