Chicken tagine with apricots recipe

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chicken tagine with apricots HERO
  • Rating: 4 stars
  • Cost per serving: £1.24
  • 10 mins to prepare and 40 mins to cook Takes: 10 mins to prepare and 40 mins to cook
  • 4 Serves: 4
  • Freezable

In a large, heavy saucepan, heat a little of the olive oil. Season the chicken and brown on both sides. Remove from the pan and set aside. Add the remaining oil, onions, garlic and some salt and pepper. Sauté for 10 minutes until softened and golden.

Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half the coriander. Pour in the water or stock and cook on a low heat for 30 minutes or until the chicken is tender and cooked through. Cut into a thick chunk of chicken to check that it is cooked through. 

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Sprinkle with the almonds and remaining coriander and serve with warm couscous.

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  • 3tbsp olive oil
  • 8 small chicken thighs
  • 2 medium onions, chopped
  • 2 garlic cloves, chopped
  • large pinch saffron threads, crushed
  • 1tsp ground ginger
  • 1tsp ground cumin
  • 1tsp ground cinnamon
  • 10 ready-to-eat dried apricots, cut into quarters
  • 1 lemon, juiced
  • 2tbsp honey
  • small handful chopped coriander
  • 300ml (½pt) stock
  • 4tbsp flaked almonds, toasted
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1 of you five-a-day Each serving contains
  • Calories 400 20%
  • Sugar 14g 16%
  • Fat 21g 30%
  • Saturates 3g 15%
  • Salt 0.4g 7%
of an adult's Reference Intake amount. Find out more
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