Chicken Tagine with Apricots and Chickpeas

Ingredients

8 chicken thigh fillets (about 1 kg), halved
1 Tbs vegetable oil
1 brown onion, cut into thin wedges
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
400 g can crushed tomatoes
400 g can chickpeas, rinsed, drained
1/2 cup (75 g) dried apricots, halved
1/2 cup (125mL) chicken stock
1 Tbs honey
Steamed couscous, to serve
1 1/2 Tbs toasted slivered almonds, to serve
Coriander leaves, to serve

Method

Preheat oven to 180 C. Season chicken with salt and pepper. Heat 2 teaspoons oil in a large ovenproof casserole dish with lid over medium-high heat. Cook chicken, in batches, for 5 minutes, or until browned all over. Transfer to a plate.

Heat remaining oil in same dish over medium heat. Add onion and cook, stirring for 5 minutes. Add garlic, coriander and cumin. Cook for 1 minute or until aromatic. Add tomato, chickpeas, apricot, stock and honey. Season with salt and pepper. Bring to the boil. Return chicken to the dish. Cook, covered, in the oven for 45 minutes or until chicken is cooked through.

Serve chicken tagine on couscous. Sprinkle with almonds and top with coriander leaves.

Credits: Coles

Photo Credits: Coles