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Moroccan Chicken Tagine with Apricots and Almonds
Browned chicken thighs simmered with onion, cinnamon, cumin, ginger, tomatoes and stock with apricots and almonds.
- 400 g chicken thighs boneless
- 120 g couscous
- 1 piece onion
- 80 g dried apricots
- 5 g ground cinnamon
- 5 g ground cumin
- 3 g ground ginger
- 300 ml chicken stock
- 200 g tinned chopped tomatoes
- 30 g flaked almonds
- 20 g fresh coriander
- 20 ml olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Cut chicken thighs into bite-sized pieces and season with salt and pepper
- Step 2
Dice onion finely and chop dried apricots roughly
- Step 3
Heat olive oil in a heavy-bottomed pan over medium-high heat
- Step 4
Brown chicken pieces for 5 minutes until golden on all sides, then remove
- Step 5
Add onion to the same pan and cook for 4 minutes until softened
- Step 6
Add cinnamon, cumin, and ginger, cook for 1 minute until fragrant
- Step 7
Return chicken to pan with chopped tomatoes, stock, and apricots
- Step 8
Bring to a boil, then reduce heat and simmer covered for 20 minutes
- Step 9
Toast flaked almonds in a dry pan for 2-3 minutes until golden
- Step 10
Prepare couscous by pouring 150ml boiling water over it, cover and steam for 5 minutes
- Step 11
Fluff couscous with a fork and season with salt
- Step 12
Roughly chop fresh coriander
- Step 13
Serve tagine over couscous, garnished with toasted almonds and fresh coriander
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