Home Recipes Chicken and Apricot Tagine

Chicken and Apricot Tagine

  • Medium
  • Serves 10



Chicken Tagine

2 large onions, sliced
1 tbs sunflower oil
2 tsp ground turmeric
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp garlic puree
2 tsp ginger puree
4 cups chicken breasts, cut into ½ inch dice
26 ounces chicken stock
14 ounces chickpeas, canned and drained
1 cup apricots, ready to eat dried, halved
1 tbsp runny honey
1/2 cup baby spinach
Salt and pepper, to season

Minty Yoghurt

1 ½ tbsp mint sauce
2 ½ cups natural yoghurt

Tomato Coriander Basmati

2 ½ cups Tilda Pure Basmati Rice – Pre-cooked
2 tomatoes, chopped
¾ ounce fresh cilantro, roughly chopped
4 spring onions, finely chopped

  1. 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.
  2. Add the spices, garlic, ginger and the chicken and stir for 1 minute.
  3. Pour in the stock and bring to the boil, cover and simmer for 15 minutes.
  4. Add the chickpeas and apricots and simmer uncovered for a further 15-20 minutes until the sauce has thickened.
  5. 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.
  6. Meanwhile stir the mint sauce into the yoghurt, and stir the tomatoes, coriander and spring onions into the cooked rice.
  7. Serve the chicken tagine with the rice and a dollop of minty yoghurt.