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Apricot chicken and chickpea tagine recipe
Apricot chicken and chickpea tagine recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Sweet and savory Moroccan chicken with apricots, perfect with a dollop of yogurt.
Ingredients:
  • 550g Australian Chicken Thigh Fillets, trimmed, halved
  • 40.00 ml spicy dukkah or pistachio dukkah
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 410g can apricot halves in juice
  • 400g can chickpeas, rinsed, drained
  • 28.60 gm honey
  • 100g chopped kale
  • 125.00 ml chopped coriander
Instructions:
  • 1. Lay the chicken on a plate and generously season both sides with dukkah. 2. In a large heavy-based saucepan over medium-high heat, heat oil. Add onion and garlic, stirring occasionally, until softened, about 2-3 minutes. 3. Add the seasoned chicken to the pan and cook for 1-2 minutes on each side until golden brown.
  • Combine apricots in juice, chickpeas, honey, and 1/2 cup (125ml) water in a pot. Cover and simmer for 5 mins. Lower the heat to medium, uncover, and cook for an additional 10-15 mins until the liquid reduces and the chicken is cooked. Add kale and stir until wilted. Mix in half of the coriander, then season to taste.
  • Divide the mixture into individual serving bowls and garnish with the leftover coriander.

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