Chicken & Apricot Tagine
By The Cooking Book
Published on 25 April 2022
The dried fruit and warm spices in this dish are the unmistakable flavours of the Middle East.
Good with couscous.Time and servings
55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 1 tbsp of tomato purée
- 2 tbsp of sunflower oil
- 1 clove of garlic, finely chopped
- 1 tsp of ground ginger
- 1 tsp of ground cumin
- 1 tsp of turmeric
- 1 pinch of ground cinnamon
- 1 pinch of dried chilli flakes, (optional)
- 1 pinch of ground black pepper
- 2 tbsp of fresh coriander, chopped, to garnish
- 675 g of chicken breasts, skinless boneless, cut into large chunks
- 250 g of mixed dried fruit
- 1 onion, finely chopped
- 600 ml of chicken stock
- 4 tbsp of orange, fresh juice
Method
Step 1
Heat the oil in a large flameproof casserole over a medium heat. Add the onion, garlic, ground spices, and chilli flakes, if using, and fry, stirring, for 5 minutes, or until the onions have softened. Stir in the tomato purée and stock and bring to the boil, stirring.Step 2
Add the orange juice, dried fruits, and salt and pepper to taste. Reduce the heat, partially cover the pan, and simmer for 15 minutes, or until the fruits are soft and the juices have reduced slightly.Step 3
Add the chicken, re-cover the casserole, and continue simmering for 20 minutes, or until the chicken is tender and the juices run clear. Adjust the seasoning, if necessary, then garnish with coriander and serve hot.