Chicken, apricot and chickpea tagine
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Open your senses to the exotic aromas of this Northern African delicacy
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
400 g, fat trimmed, cut into 2cm pieces
Brown onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Ground cumin
2 tsp
Dried coriander
2 tsp
Canned diced tomatoes
400 g
Chicken stock
1 cup(s), (250ml salt reduced)
Dried apricots
⅓ cup(s), (50g), chopped
Canned chickpeas, rinsed and drained
1 400g can, (400g can)
Baby spinach
100 g
Wholemeal lebanese bread
1 small, (75g), cut into quarters, to serve
Instructions
1
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.
2
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.
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