Subliminal Retreat~

This dish tastes really exotic to me..... quite unusual...
It took me some time to really appreciate this chicken tagine.....

The magic flavour of mixed-spice requires slow-tasting.

I did enjoy it....I think I'll make this again in a more proper manner.


This recipe is adapted from the show 'Chef at Home' hosted by Michael Smith

The recipe requires a kind of Moroccan spice mix called Ras-el-Hanout.
Michael Smith blended Ras-el-Hanout himself by combining caraway, cumin, cardamom, cinnamon and cayenne pepper.

I used a store-bought premix Ras-el-Hanout consisting of coriander, curry, cumin, fenugreek, ginger, salt, pepper, turmeric, caraway, hot chilies and rice flour, as there's many variation to the blend.


4 x chicken legs, thighs and drumsticks separated ( I used 8 skinless chicken thighs)
8 cloves of garlic
/4 cup of olive oil
1 cup dried apricots ( I forgot to add apricots which I bought especially for this dish this time..... after the dish's done I was like....'Oh...dxxn..." oh well~)
3 x onions, sliced
3 tbsp almond butter
pinch of saffron threads
1 tsp turmeric ( I didn't want to spend $ for this 1 teaspoon so I didn't add it)
Salt and pepper
1/4 cup cilantro leaves

According to Michael:

1. Put 3 tbsp of ras-el-hanout in a food processor with garlic cloves and olive oil and puree to a smooth paste.
2. Place chicken thighs and drumsticks in a freezer bag with the paste, mix well and place in the refrigerator to marinate for a minimum of 1 hour. (I let it marinate for 3 hours)
3. Place the marinated chicken into a large pot along with dried apricots, onions, almond butter, saffron, turmeric, salt and pepper. Pour in enough water to just cover everything, put a tight fitting lid on the pot and place over medium-high heat. Simmer for 2 hours, until the chicken legs are tender and the liquid has thickened. Adjust seasoning and add cilantro leaves just before serving.