Chicken and apricot tagine and jewelled cous cous

Posted by:


Chicken and apricot tagine

• 1 tbsp oil
• 2 onions, finely sliced
• 1 clove garlic, crushed
• 2.5cm (1in) piece of fresh ginger, grated
• 1 tsp cumin
• 1 1/2tsp ground cinnamon
• 500 g (1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks
• 400g tin chopped tomatoes
• 250 ml (9 fl oz) chicken stock
• 100 g (3 ½oz) ready-to-eat dried apricots, halved
• 1 tbsp honey
• 100 g (3 ½oz) giant couscous
• Large handful coriander, roughly chopped
• 50 g (2oz) flaked almonds

1 In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.
2 Add chicken thighs to the pan and fry until browned – about 5min.
3 Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.
4 Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt.

Please share this page. Thank you.
Share on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someone