CHICKEN TAGINE

 

 

 

 

 

Serves: 3-4

Prep time: 20 minutes

Cooking time: 45 - 50 minutes

 

 

Ingredients

 

6-8 boneless, but skin on chicken thighs

 

1 red onion, thinly sliced

 4 cloves sliced garlic

 

Spice mix - Heaped tsp each of ground cinnamon, turmeric, cumin, coriander, ginger, chilli flakes

2 tbs oil

 

100g green olives

 

500ml chicken or veg stock

150g dried apricots, halved

1 cinnamon stick

75g honey

 

Tin chick peas, washed and drained

 

100g toasted flaked almonds

 

Serve with 300g cooked bulgur wheat

 

Method

  1. Mix together a heaped tsp each of ground cinnamon, turmeric, cumin, coriander, ginger and chilli flakes, 2 tbs oil and salt.
  2. Coat 6-8 boneless, but skin on chicken thighs and cook just skin side down to colour and crisp. Remove.
  3. Now gently fry 1 red onion, thinly sliced and 4 cloves sliced garlic for 5 minutes.
  4. Add the chicken back in with 100g green olives, 500ml chicken or veg stock, 150g dried apricots, halved, 1 cinnamon stick and 75g
  5. Bring to the boil, then simmer for 25-35 minutes until thighs are cooked.
  6. Stir in the 1 tin of washed and drained chickpeas, cook for another 3-4 minutes.
  1. Cook 300g of bulgur wheat, following pack instructions.
  2. Serve topped with 2tbs toasted flaked almonds and 2tbs chopped parsley and alongside a portion of the bulgar wheat.

 

 


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