RECIPE OVERVIEW
An easy one-pot wonder that all the family will enjoy.
Ingredients Add to Shopping List
Serves: 4 people
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-
1 pinch Black Pepper
-
450 g Chicken Breast
cut into bite-sized pieces -
600 ml Chicken Stock Cube
-
400 g Chickpeas
drained and rinsed -
2 - Cinnamon Stick
lightly crushed -
55 g Dried Apricots
-
4 cloves Garlic
sliced (you can use 2-4 cloves) -
1 tbsp Ground Cumin
-
1 tbsp Olive Oil
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1 - Onion
cut into small wedges -
1 - Red Pepper
chopped -
1 pinch Salt
-
225 g SuperValu Aubergine
diced -
85 g SuperValu Button Mushrooms
sliced -
1 tbsp SuperValu Fresh Coriander
chopped -
1 tbsp SuperValu Tomato Purée
-
1 tbsp SuperValu Wholemeal Flour
To Serve
-
4 portions Couscous
or rice
Method
- Warm the olive oil in a saucepan set over a medium heat. Add the onion and garlic and cook for 3 minutes. Add the chicken and cook for 3 minutes, stirring constantly, then add the cumin and cinnamon sticks and cook for 2 minutes more, until the chicken is seared.
- Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Add the red pepper, aubergine and mushrooms and cook for 2 minutes more, still stirring constantly.
- Blend the tomato purée with the stock, then stir it into the tagine and bring to the boil. Reduce the heat and add the chickpeas and apricots, then cover and simmer for 15 to 20 minutes. Season with salt and pepper and garnish with the chopped fresh coriander. Serve with couscous or rice.
Tip: Replace the chicken with monkfish or butternut squash for an alternative tagine.
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Excellent dish. Even better the next day. Lash in some toasted almonds for some extra texture. The only reason I gave it 4 as opposed to 5, is that nothing ever gets 5.
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