Chicken and chickpea tagine with apricots
A fragrant Moroccan style stew with chicken, chickpeas and a few apricots, scented with cinnamon and ginger.
- Time55 min
- LevelMedium
- Costabout £1.65 a head
Ingredients
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Method
- 1
Heat the olive oil in a wide pan and brown the chicken for 4 minutes each side. Lift it out.
8 min - 2
Soften the onion and carrots in the same pan for 6 minutes. Add the garlic and all the spices and stir for 1 minute until fragrant.
6 min - 3
Add the tomatoes, stock, chickpeas and apricots. Return the chicken, cover and simmer for 35 minutes until tender.
35 min - 4
Serve over the quinoa, topped with the fresh coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.