Our good friend Sabrina Ghayour has exclusively shared with us three recipes from her cookbook Flavour. As the name suggests, these recipes are bursting with flavours from the Middle East and further afield, but with little effort and time. Wow your family and guests with these simple but seriously impressive dishes for hosting or for everyday meals.

Tagines are that wonderful marriage of meat or vegetables with sweet and spiced flavour pairings.

What you put into yours is entirely up to you and may be dependent on traditions, local and seasonal

availability, and personal preference, of course. I like my tagines to have lots of texture and layers of deep

flavour not just from meat but also from dried fruits, nuts and fresh herbs. This particular combination

can perhaps be called the sweeter cousin of the classic chicken, olive and preserved lemon, turning away from

the wonderfully sour character of the lemon to the more gently acidic profile of orange and that irresistible,

almost syrupy, sweet chewiness of dried apricots, plumped from absorbing the broth of the tagine.

SE RV E S 6 – 8

vegetable oil

2 large onions, roughly chopped

1kg bone-in, skinless chicken thighs

6 fat garlic cloves, thinly sliced

1 heaped teaspoon cumin seeds

1 teaspoon ground cinnamon

1 teaspoon paprika

1 teaspoon ground ginger

1/2 teaspoon cayenne pepper

finely grated zest and juice of

1 unwaxed orange

1 tablespoon clear honey

150g dried apricots

50g whole blanched almonds

Maldon sea salt flakes and freshly

ground black pepper

1/2 small packet (about 15g) of flat leaf

parsley, leaves roughly chopped,

to garnish

Method

Place a large saucepan over a medium-high heat, add a drizzle of vegetable oil and fry the onions until

softened and translucent. Add the chicken thighs and garlic and stir well. Mix in the spices, stir and cook for

a few minutes before adding the orange zest and juice, honey and a generous amount of salt and pepper, then

cook for a further 5 minutes, stirring occasionally.

Pour over enough boiling water to just about cover the ingredients, reduce to a gentle medium heat and cook,

uncovered, for 11/2 hours, stirring occasionally. Stir in the dried apricots and cook for a further 30 minutes.

Meanwhile, preheat the oven to 220°C (200°C fan), Gas Mark 7. Spread the almonds out on a baking tray

and toast for 8 minutes. Remove from the oven and leave to cool.

When the tagine is ready, serve scattered with the toasted

YOU CAN FIND SABRINA'S COOKBOOK FLAVOUR FROM AMAZON HERE