Apricot Chicken and Chickpea Tagine

Ingredients

550 g chicken thigh fillets, trimmed, halved
2 Tbs spicy dukkah
2 Tbs olive oil
1 brown onion, sliced
2 garlic cloves, crushed
410 g can apricot halves in juice
400 g can chickpeas, rinsed, drained
1 Tbs honey
100 g chopped kale
1/2 cup chopped coriander

Method

Place chicken on a plate. Sprinkle both sides with dukkah. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes or until softened. Add chicken and cook for 1-2 minutes each side or until golden.

Add the apricots in juice, chickpeas, honey and 1/2 cup (125mL) water. Cover and cook for 5 minutes. Reduce heat to medium. Uncover and cook for a further 10-15 minutes or until the liquid is reduced and the chicken is cooked through. Add kale and stir until wilted. Stir in half the coriander. Season.

Divide among serving bowls. Sprinkle with the remaining coriander.

Credits: Coles

Photo Credits: Coles