Chicken and apricot tagine

Chicken and apricot tagine

chicken and apricot tagine

A delicious week-day meal! Try this chicken and apricot tagine tonight.

  • 40 mins
  • 4
  • Intermediate

INGREDIENTS

  • 20ml olive or avocado oil
  • 500g deboned chicken thighs, cut in half
  • 1 garlic clove, crushed
  • 1 onion, peeled and cut into wedges
  • 5ml ground coriander
  • 8ml ground cumin
  • 3ml turmeric
  • 375ml chicken stock
  • handful semi-dried apricots
  • 15ml honey
  • 30ml coriander, chopped

METHOD

  1. Heat the oil on medium and sear the chicken pieces for 2-3 minutes on each side or until golden. Transfer to a plate and keep warm.
  2. Add garlic and onion to the pan and sauté. Stir in the coriander, cumin and turmeric and add the chicken and stock. Simmer for 15 minutes, then add apricots and honey. Cook for about 5 minutes or until cooked. Season and scatter over the coriander.

Serving suggestion: Serve with couscous (for added flavour, mix flaked almonds and chopped parsley into the couscous).

Magazine issue date: May, 2018


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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