Chicken tagine with apricots and chickpeas

Cooking Meat Chicken tagine with apricots and chickpeas

Take your tastebuds on a trip to Morocco with this succulent chicken tagine.

Lables: Egg free Fish free Lactose free Milk free Shellfish free
  1. Preheat oven to 180C. Season chicken with salt and pepper. Heat 2 teaspoons oil in a large ovenproof casserole dish with lid over medium-high heat. Cook chicken, in batches, for 5 mins, or until browned all over. Transfer to a plate.
  2. Heat remaining oil in same dish over medium heat. Add onion and cook, stirring for 5 mins. Add garlic, coriander and cumin. Cook for 1 min or until aromatic. Add tomato, chickpeas, apricot, stock and honey. Season with salt and pepper. Bring to the boil. Return chicken to the dish. Cook, covered, in the oven for 45 mins or until chicken is cooked through.
  3. Serve chicken tagine on couscous. Sprinkle with almonds and top with coriander leaves.
  4. You will need a large oven-proof casserole dish with lid for this recipe.

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8 Coles RSPCA approved chicken thigh fillets , halved
1 tbsp vegetable oil
1 brown onion, cut into thin wedges
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
400g can crushed tomatoes
400g can chickpeas, rinsed, drained
1/2 cup dried apricots, halved
1/2 cup chicken stock
1 tbsp honey
Steamed couscous, to serve
1 1/2 tbsp toasted slivered almonds, to serve
Coriander leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
1:05
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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