Photo by Sateesh Polkam on Pexels
Moroccan Chicken Tagine with Apricots
Pan-seared chicken thighs simmered with softened onion, garlic and tomato, spiced with cinnamon, ginger and cumin, plus apricots.
- 400 g chicken thighs boneless
- 1 large onion
- 3 cloves garlic cloves
- 80 g dried apricots
- 400 g canned chopped tomatoes
- 200 ml chicken stock
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 150 g couscous
- 2 tbsp olive oil
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Heat olive oil in a large heavy-bottomed pan over medium-high heat
- Step 2
Season chicken thighs with salt and pepper, then brown on both sides for 6-8 minutes total
- Step 3
Remove chicken and set aside, then add sliced onion to the same pan
- Step 4
Cook onion for 5 minutes until softened, then add minced garlic and spices
- Step 5
Cook spices for 1 minute until fragrant, then add tomatoes and stock
- Step 6
Return chicken to pan with apricots, bring to a simmer
- Step 7
Cover and cook for 25 minutes until chicken is tender
- Step 8
Meanwhile, prepare couscous according to package instructions
- Step 9
Taste tagine and adjust seasoning, then garnish with fresh coriander
- Step 10
Serve over couscous
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