Chicken and Apricot Tagine with Couscous

Make chicken and apricot tagine with couscous, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
700 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
400 g Chickpeas, tinned and drained (Drained weight, about a tin and a half. Drained weight. A 400 g tin drains to about 240 g.)
200 g Onion
400 g Chopped tomatoes, tinned
60 g Dried apricots (About eight, halved. They are 43% sugar, so this is where the sweetness and 30 kcal a serving come from.)
400 ml Chicken stock (Made up from a cube or a pot.)
15 g Olive oil
3 cloves, about 9 g Garlic
A thumb, grated Fresh ginger
2 tsp, about 4 g Ground cumin
1 tsp, about 2 g Ground cinnamon
520 g Cooked couscous (Cooked weight.)
Ingredient notes on the recipe page.

METHOD
1. Brown the thighs in the oil in a large casserole, in two batches so they colour, and set aside.
2. Soften the sliced onions for eight minutes, then add the garlic, ginger, cumin, cinnamon and a teaspoon of ground coriander if you have it, and stir for a minute.
3. Add the tomatoes, stock, chickpeas and apricots, return the chicken, and simmer with the lid half on for forty-five minutes until the chicken falls apart when pressed.
4. Make the couscous while it cooks and serve the tagine over it with chopped coriander.

Contains gluten cereals, celery and sulphites.
Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-apricot-tagine-couscous

AI-generated images illustrating the recipe.

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