The finished recipe. Chicken and Apricot Tagine with CouscousIngredients 1 to 6. 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.)Ingredients 7 to 12. 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.)Step 1. Brown the thighs in the oil in a large casserole, in two batches so they colour, and set aside.Step 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.Step 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.Step 4. Make the couscous while it cooks and serve the tagine over it with chopped coriander.
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