Chicken, chickpea & apricot tagine

4 tbsp vegetable oil
800g chicken fillets (or 10 boneless
and skinless chicken thighs) cut
into 3cm-4cm pieces
3 large onions peeled and sliced
3 garlic cloves peeled and chopped
1 tsp chopped fresh ginger
2 tsp ground cumin
1 tsp hot paprika

salt and freshly ground black pepper
200g ready-to-eat soft dried apricots
2 x 400g tins chickpeas drained
2 x 400g tins chopped tomatoes
250ml chicken stock
4 tbsp runny honey
2 strips orange zest
100g pitted black olives
fresh coriander to finish

Heat a large casserole dish on a medium heat and add half of the oil. Fry the pieces of chicken, in batches if necessary, for about 5 minutes, until slightly golden. Remove from the pan and set aside.
Add the remaining oil to the pan and gently fry the onions, garlic and ginger for 3-4 minutes, until soft. Then add the cumin, hot paprika and salt and pepper and stir well.
Return the chicken to the casserole and add the apricots, chickpeas, tomatoes, stock, honey and the orange zest. Bring to the boil, then reduce the heat, cover and allow the casserole to simmer for about 30 minutes until tender. Add the olives during the last 10 minutes of cooking.
To finish, scatter the tagine with torn fresh coriander to taste.





Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user LOSINGLIZZY82.