Recipe: Chicken and Apricot Tagine01:00|BRANDED
Take the family on a Northern Africa trip with this beautiful dish. The term ‘tagine’ is used both for the dish and the pot in which this dish is traditionally cooked. INGREDIENTS: - Extra Virgin Olive Oil (we love Olivado) - 1 onion, sliced - 1 cm piece ginger, finely chopped - 1 clove garlic, finely chopped - 1 tsp ground cumin - 1 tsp ground cinnamon - 500g chicken thighs, diced (we love Waitoa) - ½ cup Sicilian olives - 120g dried apricots (we love Alison's Pantry_ - 1 can crushed tomatoes - 1 cup chicken stock - 1 tbsp honey - Israeli couscous - sliced almonds (we love Alison's Pantry) - coriander (we love Superb Herb) For an authentic taste and experience, visit Le Creuset and get your hands on a beautiful tagine. Dutch ovens or regular pots will also work fine for this recipe. METHOD: 1. In the tagine dish, fry the onion until soft. Add the ginger, garlic, cumin and cinnamon and fry until fragrant. Set aside. 2. In the same dish, fry the chicken thighs until brown. Add the onion mixture back in along with the olives, dried apricots, crushed tomatoes, chicken stock and honey. Mix well, cover and cook for 25 to 30 minutes over medium heat. 3. Serve hot with some Israeli couscous and sprinkle with sliced almonds and fresh coriander. Enjoy! This recipe is brought to you by fresh.co.nz.