Easy Moroccan Chicken and Apricot Tagine
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Red Onion (Peeled and sliced thinly)
- 2 Garlic Cloves (peeled and chopped)
- 1 tbsp Fresh Ginger (peeled and grated)
- 600 g Chicken Thighs (boneless and skinless, chopped into bite size pieces)
- 1 tbsp Plain Flour
- 1Β½ tbsp Ras el Hanout
- 1 tsp Smoked Paprika
- Β½ tsp Sea Salt
- ΒΌ tsp Black Pepper
- 2 tbsp Tomato Puree
- 10 Dried Apricots
- 500 ml Chicken Stock
- 1 Cinnamon Stick
- 2 tbsp Flaked Almonds
- 2 tbsp Chopped Coriander or Mint
- 1 Lemon (juice only)
Method
- Heat the oil in a heavy bottomed shallow casserole and cook the onion, garlic, and ginger on a medium heat until soft.
- Toss the chicken pieces in flour, shake off the excess then add them to the pan. Turn up the heat so the chicken pieces brown a little.
- Turn the heat down and add the spices (ras el hanout, smoked paprika, salt, and pepper)
- Mix in the tomato puree (tomato paste), apricots, chicken stock and cinnamon stick.
- Simmer for 10 minutes with the lid on then a further 10 minutes without the lid, to help thicken the sauce. Squeeze over a little lemon juice to finish and sprinkle over flaked almonds and chopped coriander or mint.