Chicken and apricot tagine
serves
4
Chicken and apricot tagine
“This fragrant style of dish comes from the Middle East and North Africa.” – Hayden Quinn
Ingredients (19)
- 5 green cardamom pods, bruised
- 1 tbs ground coriander
- 1 tbs cumin
- 2 tsp ginger
- 2 tsp ground cinnamon
- 6 chicken thigh cutlets, skin on
- 2 tbs olive oil, plus extra for drizzling
- ½ cup (115g) dried apricots, halved
- Juice of 2 lemons
- Pared zest of 1 lemon
- 1½ cups Israeli couscous
- 2 red onions, finely chopped
- 3 carrots, diced
- ½ cup (60g) pitted green olives
- 2 tomatoes, chopped
- 1 cup (250ml) chicken stock
To serve
- Coriander leaves
- Chopped toasted almonds
- Harissa
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Mix all the spices in a bowl with 2 tsp salt flakes and 1 tsp ground black pepper. Place chicken in a bowl with 1 tbs oil and add half the spice mix, tossing to coat.
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2.Bring apricots and lemon juice to the boil in a small saucepan, then set aside.
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3.Bring a large saucepan of salted water to the boil and cook couscous according to packet instructions. Drain and cool under cold running water. Drizzle with a little extra oil and stir to coat. Set aside.
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4.Heat remaining 1 tbs oil in a wide saucepan over medium-high heat and cook chicken in batches, turning once, for 8-10 minutes until well browned. Transfer to a plate. Add onion and carrot to same pan and cook over medium heat, stirring, for 5 minutes until softened. Add reserved spices and cook for 2 minutes or until fragrant. Add olives, tomato and apricot and lemon mixture and nestle chicken among the mix. Increase heat to medium, add stock, bring to a simmer, cover and cook for 20-30 minutes until chicken is cooked through. Rest for 10 minutes.
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5.Add cooked couscous and stir to combine. Scatter with lemon zest, coriander and almonds. Serve with harissa.
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