Cook time is 20minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 4.15 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 large onion, chopped
- 8 boneless, skinless chicken thighs, cut into chunks
- 1teaspoons ground cinnamon
- 1 cinnamon stick
- 1teaspoons ground cumin
- 1teaspoons ground coriander
- 1/2teaspoons paprika
- 175grams dried apricots
- 175grams dried prunes
- 2 1/3 cup chicken stock
- 1teaspoons cornflour
- 5tablespoons coriander, chopped
- 50grams toasted blanched almonds
- 1 couscous (to serve)
Nutrition per serving
6480kJ / 1550Cal
6480 Kilojoules or 1550 Calories
74% of daily energy intake*
Protein
22.0grams
Fat
14.4grams
Carbs
139grams
Sugars
42.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Prepare the couscous, if using, by pouring over warm water according to the instructions on the packet. Set aside.
Step 2 of 4
Meanwhile, prepare the tagine. Heat the oil in a large, heavy-based saucepan and cook the onion and chicken over a high heat for 5 minutes until golden and beginning to soften. Add all the spices and cook, stirring, for 2 minutes.
Step 3 of 4
Add the dried fruit and stock. Bring to the boil then reduce the heat to a gentle simmer and cook, uncovered, for a further 15 minutes or until the chicken is tender and the dried fruit soft yet still retaining its shape.
Step 4 of 4
Blend the cornflour with 1 tablespoon of water and stir into the tagine to thicken. Add the chopped coriander and almonds, stir and heat for a further 1 minute before serving with couscous, if using.
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