Chicken, Apricot and Almond Tagine

4.50 from 4 votes

Chicken, Apricot and Almond Tagine

Quick, simple, healthy and tasty – these are some of my favourite words when it comes to food and this deliciously easy Chicken, Apricot and Almond Tagine ticks all those boxes and more!

Course Main Course, Tagine

Cuisine Middle Eastern, North African

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 535kcal

Author Eb Gargano

Ingredients

2 tablespoons olive oil
1 large onion sliced
600 g chicken thigh fillets (no bone or skin), chopped into 2cm/1inch chunks
3 cloves garlic grated or crushed
3 cm ginger grated
2 teaspoons cumin
½ teaspoon cinnamon
2 teaspoons smoked paprika
2 teaspoons turmeric
½ teaspoon chilli flakes (or to taste – add more if you like things hot!)
400 g tin chopped tomatoes
200 ml water (i.e. half the tomato can)
12 dried apricots
Salt and pepper to taste
Juice of 1 lemon
2 tablespoons fresh coriander plus extra for garnish
2 tablespoons flaked almonds
Couscous, bulgur wheat, rice or flatbreads to serve

Metric - US Customary

Instructions

Place the oil and onions in a deep, wide saucepan. Cover and place over a low heat. Cook gently for 3 minutes until softened but not brown, stirring occasionally.
Turn the heat up and add the chicken. Fry over a high heat for 3 minutes until the chicken has browned a little.
Turn the heat back down and add the garlic, spices and chilli flakes. Fry gently for 3 minutes, stirring frequently. Add a splash of water if it gets dry.
Add the chopped tomatoes, water, salt and pepper, plus the dried apricots. Bring to the boil, then turn down and simmer with the lid off for 15 minutes, stirring occasionally.
Finally, stir in the lemon juice and 2 tablespoons of coriander.
Serve scattered with the extra fresh coriander and flaked almonds.
For extra flavour you can dry fry the flaked almonds in a small frying pan for a couple of minutes first.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition