Chicken & Apricot Tagine

This is a great way of introducing Middle Eastern zing to an easy midweek supper idea. A hearty main course bursting with flavour.

1tbsp vegetable oil
8 chicken thighs, skinless
4 echalion shallots, peeled and cut in half lengthways
2 cloves garlic, crushed
2tsp ground cinnamon
2tsp ground cumin
1tsp ground coriander
1tsp turmeric
400ml chicken stock
6tbsp Streamline less sugar apricot jam
400g chickpeas, tinned, drained
Salt and pepper to season

To serve:

150g couscous
Zest of a lemon
220g Tenderstem broccoli
Small bunch of fresh coriander
2tsp olive oil

 

  1. Preheat the oven to 180C/ 160Cfan/gas 4. Heat the vegetable oil in a large casserole dish till sizzling hot. Brown the chicken pieces on all sides. Once the chicken is browned, remove from the dish and set aside. You may need to do this in two batches if your casserole dish isn’t big enough.
  2. Turn the temperature down to a medium heat and put the shallots in the casserole dish with the lid on and cook for 5 mins until they are coloured and starting to soften. Add the crushed garlic, all the spices and stir in.
  3. Pour in the stock, stirring well, then stir in the jam. Return the chicken to the dish and tip in the chickpeas, season well then stir to coat everything with the stock. Put the lid back on and cook in the oven for 10 mins. Remove the lid and continue to cook for another 20 mins until the chicken is cooked and the sauce has thickened.
  4. While the chicken is cooking, put the couscous in a bowl and stir in the lemon zest then continue to prepare as per the pack instructions. Steam the Tenderstem for a few minutes until tender. Once the couscous is ready, fluff with a fork and tip into a large serving bowl. Stir in the coriander, Tenderstem and olive oil and season to taste. Divide the couscous between 4 plates and top with the chicken tagine.
Calories 438kcal
Sugar 11.8g
Fat 11.5g
Saturates 2.2g
Salt 1g
  • Prep time 10 Minutes
  • Cook time 45 Minutes
  • Serves 4
  • Skill level easy

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