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Chicken tagine with apricots and chickpeas
Chicken tagine with apricots and chickpeas
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Transport your taste buds to Morocco with a delectable chicken tagine.
Ingredients:
  • 8 chicken thigh fillets (about 1kg), halved
  • 18.40 gm vegetable oil
  • 1 brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 400g can crushed tomatoes
  • 400g can chickpeas, rinsed, drained
  • 75g dried apricot
  • 125ml chicken stock
  • 28.60 gm honey
  • Steamed couscous, to serve
  • 30.00 ml toasted slivered almonds, to serve
  • Coriander leaves, to serve
Instructions:
  • 1. Preheat the oven to 180C. Season the chicken generously with salt and pepper. 2. Heat 2 teaspoons of oil in a large ovenproof casserole dish over medium-high heat. 3. Brown the chicken in batches for about 5 minutes until golden all over, then transfer to a plate.
  • In the same dish, heat the remaining oil over medium heat. Cook the onion, stirring, for 5 minutes. Stir in the garlic, coriander, and cumin and cook for 1 minute until fragrant. Add tomato, chickpeas, apricot, stock, and honey. Season with salt and pepper, then bring to a boil. Return the chicken to the dish, cover, and bake in the oven for 45 minutes or until the chicken is cooked through.
  • Present the chicken tagine over a bed of fluffy couscous. Garnish with a generous sprinkling of almonds and a fresh crown of coriander leaves.
  • Prepare a generously sized oven-proof casserole dish with a fitting lid before beginning.

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