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Chicken and chickpea tagine
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Pressure cooked sweet chicken with apricots, ready in just 45 minutes.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, coarsely chopped
  • 1 x 400g can diced tomatoes
  • 500ml (2 cups) chicken style liquid stock
  • 8 chicken thigh cutlets
  • 165g (1 cup) dried apricots
  • 7.50 gm ground cumin
  • 2.50 gm ground cinnamon
  • Large pinch of saffron threads
  • 1 x 400g can chickpeas, rinsed, drained
  • 55g (1/3 cup) pitted black olives
  • 3 tsp finely grated lemon rind
  • Fresh coriander sprigs, to serve
  • Cooked couscous, to serve
Instructions:
  • In a hot pressure cooker, sauté onion and garlic for 2-3 minutes until fragrant, stirring occasionally.
  • Combine tomato, stock, chicken, apricots, cumin, cinnamon, and saffron in the pot. Season with salt and pepper, then stir well.
  • Seal the pressure cooker and place over high heat until a steady stream of steam escapes with a regular hissing sound. Reduce heat to low and cook for 25 minutes. Release steam as per manufacturer's instructions.
  • Combine chickpeas, olives, and lemon zest, then season generously with salt and pepper. Garnish with fresh coriander. Serve alongside fluffy couscous and lemon wedges.

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