Moroccan Chicken Tagine
Moroccan Chicken Tagine with apricots, warm spices and a good mix of vegetables, my take on the classic North-African stew that is ready in only 30 minutes. It has a great range of flavours and textures, and it's superbly hearty and filling. Serve it with couscous for the best exotic experience.
Servings: 4 servings
Calories: 359kcal
Ingredients
- 3 chicken breasts
- 1 onion
- 3 cloves of garlic
- 2 cinnamon sticks
- 1 aubergine (eggplant)
- 1 pepper (any colour)
- 1 cup mushrooms
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 tablespoon tomato puree
- 1 tablespoon oil
- fresh parsley or coriander (cilantro) to garnish
- 1 tablespoon flour
- 1 ½ cups chicken stock
- ½ cup dried apricots
Instructions
- Heat up the oil in a pan, then add the chopped onion and garlic, and fry gently until the onion softens.
- Cut the chicken breasts into pieces, and add them to the pan.
- Cook for about 5 minutes until the chicken is seared, then add the cinnamon sticks, cumin, ground coriander and cayenne pepper.
- Sprinkle the flour over, stir well, and leave to cook for one minute.
- Chop the aubergine, peppers and mushrooms, add them to the pan together with the chicken stock.
- Leave to cook for 15-20 minutes until the veggies are tender.
- Season with salt, add the tomato puree and dried apricots, and garnish with parsley.
- Turn off the heat and leave to rest for 5 minutes.
- Serve with couscous or any other side of your choice.
Nutrition
Calories: 359kcal | Carbohydrates: 27g | Protein: 41g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 111mg | Sodium: 625mg | Potassium: 1324mg | Fiber: 6g | Sugar: 16g | Vitamin A: 730IU | Vitamin C: 8.7mg | Calcium: 63mg | Iron: 2.3mg