Chicken and Apricot Tagine
A simple recipe, with a Moroccan influence, that's sure to leave clean plates all round! Chickpeas can be added to stretch it a little further and fresh coriander added at the end to enhance the flavour.
2 tablespoons oil
4 chicken breasts, chopped or 8 boneless, skinless chicken thighs
1 large onion, sliced
1 garlic clove, crushed
2 teaspoons plain flour
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
600 ml chicken stock
12 ready-to-eat apricots
Salt and pepper to season
Fresh coriander, chopped (optional)
Heat half the oil in a large pan.
Add the chicken until golden then remove and set aside.
Add the remaining oil and fry the onions gently for 5 minutes, then add the garlic and fry for 1 minute.
Sprinkle in the spices and flour and stir around for one minute on a gentle heat.
Return the chicken to the pan, pour in the stock and bring to the boil.
Simmer for 15 minutes, stirring occasionally.
Stir in the apricots and simmer for a further 15 minutes. Taste and season with salt and pepper.
Sprinkle with chopped fresh coriander (optional).
Serve with couscous or rice.