Chicken, apricot and chickpea tagine

Serves: 4

Time to make: 1 hr

Ingredients

More weights & measures

400g chicken thighs
400g can chickpeagarbanzoXsgarbanzosX, drained
12 dried apricots
2 parsnips
1 red onion
200g pumpkin
500ml liquid chicken stock (use boxed or fresh)
juice and zest of 1 lemon
1 teaspoon ground cumin seeds
1 teaspoon smoked paprika
8 saffron threads, soaked in ¼ cup hot water for 10 minutes (optional)

Instructions

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1 Cut the chicken thighs into even-sized pieces. Chop the pumpkin and parsnips into 1cm cubes, and slice the onion.

2 Spray a large pan with olive oil and set over a moderate heat. Brown the chicken thighs, then add the onion, lemon, parsnips and pumpkin. Toss for 5 minutes.

3 Add the spices and mix well, then add the saffron water, chickpeas, apricots and stock. Bring back to the boil, then reduce the heat and simmer for 30-40 minutes until the chicken is tender. Add more stock or water if you need it.

4 Serve the tagine with a side of green vegetables.

HFG tip

Be sure to brown the chicken really well before adding the other ingredients as it will add lots more flavour to the dish.

Nutrition Info (per serve)

Calories 370 cal

Kilojoules 1550 kJ

Protein 30.5 g

Total fat 7.4 g

Saturated fat 1.8 g

Carbohydrates 41.9 g

Sugar 21.9 g

Dietary fibre 12.9 g

Sodium 630 mg

Calcium 83 mg

Iron 3.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.