Easy Moroccan Chicken and Apricot Tagine
Indulge in a fragrant and savoury Moroccan delight with this chicken tagine with apricots recipe. Perfectly spiced, sweet and tangy all in one dish!
Servings 4
Calories 537kcal
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Equipment
- Knife
Ingredients
- 1 tablespoon Olive Oil
- 1 Red Onion Peeled and sliced thinly
- 2 Garlic Cloves peeled and chopped
- 1 tablespoon Fresh Ginger peeled and grated
- 600 g Chicken Thighs boneless and skinless, chopped into bite size pieces
- 1 tablespoon Plain Flour
- 1½ tablespoon Ras el Hanout
- 1 teaspoon Smoked Paprika
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Tomato Puree
- 10 Dried Apricots
- 500 ml Chicken Stock
- 1 Cinnamon Stick
- 2 tablespoon Flaked Almonds
- 2 tablespoon Chopped Coriander or Mint
- 1 Lemon juice only
Instructions
- Heat the oil in a heavy bottomed shallow casserole and cook the onion, garlic, and ginger on a medium heat until soft.1 tablespoon Olive Oil, 1 Red Onion, 2 Garlic Cloves, 1 tablespoon Fresh Ginger
- Toss the chicken pieces in flour, shake off the excess then add them to the pan. Turn up the heat so the chicken pieces brown a little.600 g Chicken Thighs
- Turn the heat down and add the spices (ras el hanout, smoked paprika, salt, and pepper)1½ tablespoon Ras el Hanout, 1 teaspoon Smoked Paprika, ½ teaspoon Sea Salt, ¼ teaspoon Black Pepper
- Mix in the tomato puree (tomato paste), apricots, chicken stock and cinnamon stick.2 tablespoon Tomato Puree, 10 Dried Apricots, 500 ml Chicken Stock, 1 Cinnamon Stick
- Simmer for 10 minutes with the lid on then a further 10 minutes without the lid, to help thicken the sauce. Squeeze over a little lemon juice to finish and sprinkle over flaked almonds and chopped coriander or mint.2 tablespoon Flaked Almonds, 2 tablespoon Chopped Coriander or Mint, 1 Lemon
Notes
Variations:
- Add some green olives and crumbled feta cheese: This is a great way to add extra flavour and saltiness to the dish. If your family doesn't like olives, you can serve them separately at the table.
- Add chickpeas: For a heartier meal, add a can of drained chickpeas to the tagine. This will also stretch the dish out to feed more people.
- Garnish with lemon zest: For a sour note to the dish, garnish with lemon zest. Alternatively, you can also simmer the dish with preserved lemon slices for extra flavour.
- Increase the vegetables: If you want to add more vegetables to the dish, you can add chopped red peppers at the same time as the onion.
- Make it in a slow cooker, instant pot, or pressure cooker: If you're short on time or want to make the dish in a different way, you can try making it in a slow cooker, instant pot, or pressure cooker. To make it in a slow cooker, reduce the stock to 300ml and cook on low for 6 hours. Cook without the lid for the last hour of cooking to thicken up the sauce.
Nutritional Information (Approximate)
Calories: 537kcal | Carbohydrates: 29g | Protein: 31g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 595mg | Potassium: 895mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1171IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 3mg
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