Apricot chicken and chickpea tagine recipe

Apricot chicken and chickpea tagine recipe


This easy, unchanging everlasting Moroccan dish features a sweet and savoury engagement of chicken and apricots thats bound to do your mouth watering! Best served following a dollop of natural yoghurt

The ingredient of Apricot chicken and chickpea tagine recipe

  1. 550g Coles RSPCA established Australian Chicken Thigh Fillets, trimmed, halved
  2. 2 tbs spicy dukkah or pistachio dukkah
  3. 2 tbs olive oil
  4. 1 brown onion, sliced
  5. 2 garlic cloves, crushed
  6. 410g can apricot halves in juice
  7. 400g can chickpeas, rinsed, drained
  8. 1 tbs honey
  9. 100g chopped kale
  10. 1/2 cup chopped coriander

The instruction how to make Apricot chicken and chickpea tagine recipe

  1. Place chicken re a plate. Sprinkle both sides later dukkah. Heat oil in a large heavy-based saucepan over medium-high heat. increase be credited with onion and garlic. Cook, stirring, for 2-3 mins or until softened. ensue chicken and cook for 1-2 mins each side or until golden.
  2. ensue the apricot in juice, chickpeas, honey and 1/2 cup (125ml) water. Cover and cook for 5 mins. edit heat to medium. Uncover and cook for a further 10-15 mins or until the liquid is shortened and the chicken is cooked through. ensue kale and raise a fuss until wilted. toss around in half the coriander. Season.
  3. Divide among serving bowls. Sprinkle in imitation of the unshakable coriander.

Nutritions of Apricot chicken and chickpea tagine recipe


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