Chicken & Chickpea Tagine with Apricots
Nutrition per serving
Protein per 100 kcal: 8.2g · Energy from macros: 33% protein / 43% carbs / 24% fat
Ingredients
- 200g chicken breast, cut into chunks
- 200g cooked chickpeas, drained
- 60g dried apricots, halved
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground cinnamon
- 1 tbsp tomato paste
- 250ml chicken stock
- 2 tbsp fresh coriander, chopped
- Salt and black pepper, to taste
Instructions
Heat the olive oil in a tagine or heavy pot over medium heat, brown the chicken pieces for 5 minutes until golden, then set aside.
Add the onion to the same pot and cook for 4 minutes until soft, then add the garlic and cook for 1 minute.
Stir in the cumin, paprika, cinnamon and tomato paste for 1 minute until fragrant.
Return the chicken to the pot, add the chickpeas, apricots and chicken stock, and bring to a gentle simmer.
Cover and cook on low for 25-30 minutes until the chicken is completely tender and the sauce has thickened.
Rest for 5 minutes, scatter over the coriander and serve hot with bread.
Chicken & chickpea tagine with apricots is a warm, fragrant Moroccan dinner — tender chicken simmered slowly with chickpeas, sweet apricots and gentle spices. It is hearty yet light, packed with protein and fibre, and ready in about 50 minutes.
