Moroccan Chicken Tagine with apricots, warm spices and 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. This is such an aromatic and flavourful stew that is quick and easy, and suitable for the whole family. The spices used are mild, but really give a good kick to the dish.
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.