CHICKEN TAGINE WITH CHICKPEAS, APRICOTS AND ALMONDS

Prep 2mins Cook 18- 20mins Serves 2

INGREDIENTS

• ½ tsp cinnamon • 1 tsp each turmeric, ground ginger, black pepper, ground cumin • ½ tsp salt • Juice of 1 lemon • 2 tbsps olive oil • 6 chicken thighs, cut into chunks • 1 tbsp flour • 1 onion, sliced • 4 cloves garlic, crushed • 1 cinnamon stick • Handful dried apricots • 100g whole blanched almonds • 400g tin chickpeas, drained • 200ml stock • 2 tbsps each coriander, mint and parsley • 1 tsp smoked paprika

METHOD

1 Mix cinnamon, ginger, turmeric, pepper, cumin, salt, lemon juice and 1tbsp oil. Add chicken and turn to coat.

2 Heat 1tbsp oil in pan and sauté onion for 5mins. Add chicken, marinade and sauté for 5mins. Stir flour in for 30secs.

3 Add garlic, cinnamon stick, apricots, 50g almonds, chickpeas, stock. Boil then simmer until chicken is cooked and sauce thickened. Add herbs and paprika.

4 Toast 50g almonds in a dry pan for 5mins. Remove, chop and sprinkle over the tangine before serving.