An easy one-pot wonder that all the family will enjoy.
4 people35 minutes10 minutes
cut into bite-sized pieces
600mlChicken Stock Cube
drained and rinsed
2 - Cinnamon Stick
sliced (you can use 2-4 cloves)
1 - Onion
cut into small wedges
1 - Red Pepper
85gSuperValu Button Mushrooms
1tbspSuperValu Fresh Coriander
1tbspSuperValu Tomato Purée
1tbspSuperValu Wholemeal Flour
Warm the olive oil in a saucepan set over a medium heat. Add the onion and garlic and cook for 3 minutes. Add the chicken and cook for 3 minutes, stirring constantly, then add the cumin and cinnamon sticks and cook for 2 minutes more, until the chicken is seared.
Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Add the red pepper, aubergine and mushrooms and cook for 2 minutes more, still stirring constantly.
Blend the tomato purée with the stock, then stir it into the tagine and bring to the boil. Reduce the heat and add the chickpeas and apricots, then cover and simmer for 15 to 20 minutes. Season with salt and pepper and garnish with the chopped fresh coriander. Serve with couscous or rice.
Tip: Replace the chicken with monkfish or butternut squash for an alternative tagine.