We're proud sponsors of Channel 4's Sunday Brunch, and here's our very own version of one of their weekend recipes for you to try. This fruity chicken tagine is packed with punchy flavours, along with a good bit of crunch from the toasted almonds. We've suggested ingredients to make this tasty dinner, which you can pick up in your local Lidl store. Serve with cous cous and two portions of your favourite vegetables.
Fruity chicken tagine
Ingredients
-
For the spice mix
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 piece
- 2 tbsp
-
For the tagine
- 8
- 1
- 4
- 2 tbsp
- 100 g
- 500 ml
- 150 g
- 75 g
- 1 tin
-
Serve with
- 100 g
- 300 g
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Preparation
Mix together the ground cinnamon, turmeric, cumin, coriander, fresh ginger and chilli flakes with 2 tbs oil and salt.
Coat the chicken thighs and cook in a pan just skin side down to colour and crisp. Remove from the heat.
To give your tagine punch, gently fry the red onion and garlic for 5 minutes.
Add the chicken back in with the green olives, chicken stock, dried apricots for fruitiness and honey.
Bring to the boil, then simmer for 25-35 minutes until the thighs are cooked.
Stir in the washed and drained chickpeas and cook for another 3-4 minutes.
Serve topped with the toasted flaked almonds for crunch, some chopped parsley and a portion of cooked cous cous.