Stranger Foods

Almonds and apricot chicken tagine

Serves 4 | Prep 10 mins | Cook 15 mins

Tagines typically sit in the oven for long periods of time which, if you have got the time, is great. Most people want things a little quicker though, so we wanted to try and get the flavour without all that time. This one is packed with fruity flavours and the unmistakable spices of a tagine, in a fraction of the time.

Source: Nosh: Quick & Easy

Ingredients

Metric

Imperial

x0.5

Couscous

1 mug couscous
2 mugs boiling water
1 vegetable stock cube
2 tbsp freshly chopped coriander

1 tbsp olive oil
1 large onion, sliced
2 cloves garlic, finely chopped
3 chicken breasts, cut into bitesized pieces
1 tsp ground cinnamon
1 cinnamon stick
1 tsp ground coriander
½ tsp paprika
1½ mugs water + 1 chicken stock cube
175 g ready-to-eat dried apricots, roughly chopped
250 g mushrooms, sliced
175 g sultanas
2 tsp cornflour
50 g flaked almonds
handful freshly chopped coriander

Instructions

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Put the couscous in a large bowl, add the boiling water and stock cube and stir well to dissolve the stock. Cover the bowl with a plate or cling film, and leave to one side for at least . Just before serving, add the fresh coriander.
Heat the oil in a large frying pan or wok. Add the onions and garlic and fry until they begin to soften.
Add the chicken and fry until no longer pink.
Add the cinnamon, cinnamon stick, ground coriander, paprika, apricots, mushrooms, sultanas, water and stock. Bring to the boil and turn down to summer for .
Mix the cornflour with a little water and add to the pan. This should thicken the sauce.
Just before serving, stir in the fresh coriander. Serve with the couscous and sprinkle over the flaked almonds.

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