This Moroccan dish brings an exotic flavour to your classic chicken stew, with bursts of sweetness from NZ grown dried apricots. Heart-warming and delicious!
Serves 4 Prep Time 15 Minutes Cook Time 45 Minutes
1 Tbsp olive oil (we love Olivado)
2 onions, finely sliced
1 clove garlic, crushed
3cm piece of fresh ginger, grated
1 tsp ground cumin
2 tsp ground cinnamon
500g boneless chicken thighs, diced (we love Waitoa Free Range)
400g tin chopped tomatoes
1 cup chicken stock (we love Campbell’s Real Stock)
120g dried apricots, halved (we love Alison’s Pantry)
1/2 cup green olives
1 Tbsp runny honey
2 cups cooked couscous
1 cup fresh coriander, roughly chopped (we love Superb Herb)
To garnish: sliced almonds and coriander
- In a large pan or tagine, heat the oil over medium heat and soften the onions until translucent. Add the minced garlic, ginger and spices, stirring through until fragrant.
- Add diced chicken to the tagine and fry until browned.
- Add the tinned tomatoes, chicken stock 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.
- Once cooked stir through the cooked couscous and garnish with sliced almonds and coriander.
Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.