Chicken Apricot Tagine with Couscous | Episode 447

07:57

SERVES: 3
PREP TIME: 30 MINS
COOK TIME: 20-30 MINS
TOTAL TIME: 1 HR










Ingredients

For the tagine
  • 750g chicken pieces
  • 150g dried apricots
  • 1 onion
  • 3 tbsp olive oil
  • 250 mL warm water
For the marinade:
  • 3 tbsp olive oil
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • pinch cinnamon powder
  • 1 tsp colorant (optional)
  • 1 tsp salt
  • 1 tbsp honey
  • 2 garlic cloves
For the couscous
  • 150g fine couscous
  • 1 tsp salt
  • 2 tbsp olive oil
  • 200 mL warm water
  • handful sultanas (optional)
Method:

1. Marinade the chicken pieces: In a large mixing bowl, stir together the chicken pieces, grated garlic cloves, salt, olive oil, spices and honey. Cover and allow to rest in refrigerator for at least 15 minutes. 

2. Cut the onion, cut the apricots in half. Heat 3 tablespoons olive oil in a tagine or deep pan. Sauté the onion and then add the marinated chicken. Cook both sides of the chicken for about 5 minutes over medium heat. Pour the 250 mL warm water over the chicken. Add the halved apricots, cover and bring to the boil over medium. Continue to cook for about 20-25 minutes or until chicken is cooked over medium heat.

3. Meanwhile, make the couscous: In a pan, bring water to a boil. Add salt, olive oil, couscous and sultanas. Stir together. Cover and remove from heat. Be sure to allow the couscous to absorb the water and then fluff with a fork before serving.

4. Serve the chicken tagine with couscous.










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