When you make this dish, the smell of lovely spices fills the kitchen. Its heaven.....
It contains quite a few dried apricots but they dooes not overpower or make the dish too sweet.
Normally it is made in a Tagine pot from north Africa. I do not have one of those so I used a creamic
pot I bought a long time ago living in Portugal. It worked just as well.
It contains quite a few dried apricots but they dooes not overpower or make the dish too sweet.
Normally it is made in a Tagine pot from north Africa. I do not have one of those so I used a creamic
pot I bought a long time ago living in Portugal. It worked just as well.
Chicken tagine with apricot
3 servings
3 lmedium chicken breast fillets
3 tbsp olive oil
1 large brown onion, sliced
1 tbsp fresh rosemary, chopped
or 1 tsp dried
1.4 oz fresh grated ginger
1 red chili, deseeded and chopped
1 cinnamon stick
2 tsp ground coriander seeds
3 tbsp honey
5 oz dried apricots, roughly chopped
1 can (14 oz) cherry tomatoes
Salt and pepper
2 tbsp roasted pine nuts
Fresh chopped cilantro or parsley
Couscous or bastmati rice to serve
Dice the chicken in bitesize pieces.
Cook the rice or prepare the couscous according to the instruction on the packet.
Heat a thick-bottom saucepan or dutch-oven over medium heat with olive oil.
Add onion, ginger, rosemary, coriander, chili and cinnamon. Fry until you start to smell the aroma of the spices,
a minute or two.
Season the diced chicken with salt and pepper and add them to the spices in the saucepan. Turn up the heat to
medium high. Cook until chicken is almost cooked through. Pour in honey. Then tomatoes and chopped apricots.
Lower the heat to medium low , put the lid on and cook for about 10-15 minutes until the chicken is cooked through. Remove the lid the last couple of minutes.
Season to taste with salt and pepper.
Sprinkle over pine nuts and chopped cilantro(parsley).
Serve with couscous or rice.
3 servings
3 lmedium chicken breast fillets
3 tbsp olive oil
1 large brown onion, sliced
1 tbsp fresh rosemary, chopped
or 1 tsp dried
1.4 oz fresh grated ginger
1 red chili, deseeded and chopped
1 cinnamon stick
2 tsp ground coriander seeds
3 tbsp honey
5 oz dried apricots, roughly chopped
1 can (14 oz) cherry tomatoes
Salt and pepper
2 tbsp roasted pine nuts
Fresh chopped cilantro or parsley
Couscous or bastmati rice to serve
Dice the chicken in bitesize pieces.
Cook the rice or prepare the couscous according to the instruction on the packet.
Heat a thick-bottom saucepan or dutch-oven over medium heat with olive oil.
Add onion, ginger, rosemary, coriander, chili and cinnamon. Fry until you start to smell the aroma of the spices,
a minute or two.
Season the diced chicken with salt and pepper and add them to the spices in the saucepan. Turn up the heat to
medium high. Cook until chicken is almost cooked through. Pour in honey. Then tomatoes and chopped apricots.
Lower the heat to medium low , put the lid on and cook for about 10-15 minutes until the chicken is cooked through. Remove the lid the last couple of minutes.
Season to taste with salt and pepper.
Sprinkle over pine nuts and chopped cilantro(parsley).
Serve with couscous or rice.
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