Chicken, apricot and chickpea tagine
skinless chicken thigh
400 g, fat trimmed, cut into 2cm pieces
1 large, finely chopped
2 clove(s), crushed
2 tsp, finely grated
canned diced tomatoes
1 cup(s), (250ml salt reduced)
⅓ cup(s), (50g), chopped
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (400g can)
baby spinach leaves
wholemeal lebanese bread
1 individual, (75g), cut into quarters, to serve
- Heat half the oil in a large non-stick saucepan over medium-high heat. Add chicken and cook, stirring, for 2–3 minutes or until golden. Transfer to a plate. Add remaining oil and onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, ground cumin and coriander and cook, stirring, for 1 minute or until fragrant.
- Return chicken to pan, along with tomatoes, stock, dried apricots and chickpeas. Bring to the boil, reduce heat and simmer for 10 minutes or until chicken is cooked and mixture is slightly thickened. Remove pan from heat and add spinach leaves, stirring until wilted. Season with salt and freshly ground black pepper. Serve tagine with Lebanese bread.