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Fruity chicken tagine recipe image

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Ingredients

For the spice mix

1 tsp tsp cinnamon cinnamon
(heaped teaspoon,ground)
1 tsp tsp ground tumeric ground tumeric
(heaped teaspoon)
1 tsp tsp cumin cumin
(heaped teaspoon)
1 tsp tsp chilli flakes chilli flakes
(heaped teaspoon)
1 pieces piece ginger ginger
(thumb sized)
2 tbsp tbsp oil oil

For the tagine

8 chicken thighs chicken thigh
(boneless, but skin on)
1 red onions red onion
(thinly sliced)
4 garlic cloves garlic clove
(sliced)
2 tbsp tbsp oil oil
100 g g green olives green olive
500 ml ml chicken stock chicken stock
150 g g dried apricots dried apricot
(halved)
75 g g honey honey
1 tins tin chickpeas chickpea
(washed and drained)

Serve with

100 g g Flaked Almonds Flaked Almonds
(toasted)
300 g g couscous couscous
(cooked)
parsley parsley
(chopped)

Fruity chicken tagine

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1:10 h
(10)

Method

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.

  1. Mix together the ground cinnamon, turmeric, cumin, coriander, fresh ginger and chilli flakes with 2 tbs oil and salt.
  2. Coat the chicken thighs and cook in a pan just skin side down to colour and crisp. Remove from the heat.
  3. To give your tagine punch, gently fry the red onion and garlic for 5 minutes.
  4. Add the chicken back in with the green olives, chicken stock, dried apricots for fruitiness and honey.
  5. Bring to the boil, then simmer for 25-35 minutes until the thighs are cooked.
  6. Stir in the washed and drained chickpeas and cook for another 3-4 minutes.
  7. Serve topped with the toasted flaked almonds for crunch, some chopped parsley and a portion of cooked cous cous.

Tags

Main

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