Chicken, apricot and chickpea tagine
(at time of publication)
- 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)
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.
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)
Total fat 7.4g
–Saturated fat 1.8g
Dietary fibre 12.9g
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