Chicken Tagine
An easy one-pot wonder that all the family will enjoy.
4 people
35 minutes
10 minutes
Ingredients
- 1 pinch Black Pepper
- 450 g Chicken Breast cut into bite-sized pieces
- 600 ml Chicken Stock Cube
- 400 g Chickpeas drained and rinsed
- 2 - Cinnamon Stick lightly crushed
- 55 g Dried Apricots
- 4 cloves Garlic sliced (you can use 2-4 cloves)
- 1 tbsp Ground Cumin
- 1 tbsp Olive Oil
- 1 - Onion cut into small wedges
- 1 - Red Pepper chopped
- 1 pinch Salt
- 225 g SuperValu Aubergine diced
- 85 g SuperValu Button Mushrooms sliced
- 1 tbsp SuperValu Fresh Coriander chopped
- 1 tbsp SuperValu Tomato Purée
- 1 tbsp SuperValu Wholemeal Flour
To Serve
-
4
portions
Couscous
or rice
Method
- 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.
