Bring the exotic flavours of North Africa to your home with this dish that can be cooked in either a Tagine or large pan. The ingredients, method and a 1 minute video available here, get started!
1 Tbsp Extra Virgin Olive oil
2 onions, finely sliced
1 clove garlic, crushed
3cm / 1.1in piece of fresh ginger, grated
1 tsp ground cumin
2 tsp ground cinnamon
500g / 17.6oz boneless chicken thighs, diced
400g / 14oz tin chopped tomatoes
1 cup chicken stock
120g / 4.2oz dried apricots, halved
1/2 cup green olives
1 Tbsp runny honey
2 cups cooked couscous
1 cup fresh coriander, roughly chopped
To garnish: sliced almonds and coriander
1. In a large pan or tagine, heat the Olivado EV Olive oil over medium heat and soften the onions until translucent. Add the minced garlic, ginger and spices, stirring through until fragrant.
2. Add diced chicken to the tagine and fry until browned.
3. Add the tinned tomatoes, chicken stock, apricots, olives and honey and bring to a light boil. Lower the heat to a simmer and cover with a lid. Cook for 25-30 minutes, stirring occasionally, until the chicken thighs are cooked through.
4. Once cooked stir through the cooked couscous and garnish with sliced almonds and coriander.
Servings 4
