Chicken and Apricot Tagine
- Serves 10
- 2 large onions, sliced
- 1 tbsp sunflower oil
- 2 tsp ground turmeric
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp garlic puree
- 2 tsp ginger puree
- 1 kg chicken breasts, cut into 2cm dice
- 750ml chicken stock
- 410g chickpeas, canned and drained
- 250g apricots, ready to eat dried, halved
- 1 tbsp runny honey
- 125g baby spinach
- Salt and pepper, to season
- 1½ tbsp mint sauce
- 500g natural yoghurt
Tomato & Coriander Basmati
- 500g Tilda Wholegrain Basmati Rice
- 2 tomatoes, chopped
- 20g fresh coriander, roughly chopped
- 4 spring onions, finely chopped
Cook the onion in a deep sauté pan with a splash of water for 3-4 minutes to soften. Add the oil and brown the onion.
Add the spices, garlic, ginger and the chicken and stir for 1 minute.
Pour in the stock and bring to the boil, cover and simmer for 15 minutes.
Add the chickpeas and apricots and simmer uncovered for a further 15-20 minutes until the sauce has thickened.
Remove from the heat, stir in the honey, spinach and season well. Put the lid on and allow the spinach to wilt in the heat of the pan.
Meanwhile stir the mint sauce into the yoghurt, and stir the tomatoes, coriander and spring onions into the cooked brown basmati.
Serve the chicken tagine with the rice and a dollop of minty yoghurt.