Cocktail Recipes, Spirits, and Local Bars

Apricot Chicken Tagine with Ginger & Mint

Apricot Chicken Tagine with Ginger & Mint

Apricot Chicken Tagine with Ginger & Mint is an exotic, warmly spiced stew that is easy to prepare, family-friendly and oh so delicious!

Notes

See recipe with photos on the blog: http://thegoodheartedwoman.com/apricot-chicken-tagine-ginger-mint/ (Posted here with author's permission).

Ingredients

Spice-rub for Chicken:

  • 1 Teaspoon kosher salt
  • 1 Teaspoon harissa (dry spice)
  • 1 Teaspoon ground cumin
  • 1 Teaspoon tumeric
  • 1 Teaspoon cinnamon

Tagine:

  • 1 Tablespoon olive oil
  • 1 large onion, halfted and thinly sliced lengthwise
  • 1 1/2 Tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 6-8 Foster Farms Simply Raised chicken thighs and/or drumsticks, skin removed
  • 2/3 Cups dried apricots, coarsely chopped
  • 1/4 Cup golden raisins
  • 4 medium carrots, peeled and cut into 1/2 inch pieces
  • 1 1/2 Cup chicken broth
  • 2 Tablespoons honey
  • 2 Tablespoons tomato paste
  • 2 Tablespoons fresh lemon juice
  • 1 Teaspoon ground cumin
  • 1 Teaspoon cinnamon
  • 1 Teaspoon harissa (dry spice)
  • 1/4 Cup loosely packed chopped fresh mint
  • 2 Tablespoons toasted pine nuts (optional)

Servings6

Calories Per Serving408

Folate equivalent (total)25µg6%

Riboflavin (B2)0.4mg25.1%


Chicken and apricot tagine

Chicken thigh fillets are a cheap and tasty alternative to chicken breasts and work wonderfully in this warming tagine recipe.

2.5cm (1in) piece of fresh ginger, grated

(1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks

400g tin chopped tomatoes

(3 ½oz) ready-to-eat dried apricots, halved

Large handful coriander, roughly chopped

In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.

Add chicken thighs to the pan and fry until browned &ndash about 5min.

Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.

Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt, if you like.


Chicken and apricot tagine

Chicken thigh fillets are a cheap and tasty alternative to chicken breasts and work wonderfully in this warming tagine recipe.

2.5cm (1in) piece of fresh ginger, grated

(1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks

400g tin chopped tomatoes

(3 ½oz) ready-to-eat dried apricots, halved

Large handful coriander, roughly chopped

In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.

Add chicken thighs to the pan and fry until browned &ndash about 5min.

Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.

Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt, if you like.


Chicken and apricot tagine

Chicken thigh fillets are a cheap and tasty alternative to chicken breasts and work wonderfully in this warming tagine recipe.

2.5cm (1in) piece of fresh ginger, grated

(1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks

400g tin chopped tomatoes

(3 ½oz) ready-to-eat dried apricots, halved

Large handful coriander, roughly chopped

In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.

Add chicken thighs to the pan and fry until browned &ndash about 5min.

Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.

Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt, if you like.


Chicken and apricot tagine

Chicken thigh fillets are a cheap and tasty alternative to chicken breasts and work wonderfully in this warming tagine recipe.

2.5cm (1in) piece of fresh ginger, grated

(1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks

400g tin chopped tomatoes

(3 ½oz) ready-to-eat dried apricots, halved

Large handful coriander, roughly chopped

In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.

Add chicken thighs to the pan and fry until browned &ndash about 5min.

Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.

Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt, if you like.


Chicken and apricot tagine

Chicken thigh fillets are a cheap and tasty alternative to chicken breasts and work wonderfully in this warming tagine recipe.

2.5cm (1in) piece of fresh ginger, grated

(1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks

400g tin chopped tomatoes

(3 ½oz) ready-to-eat dried apricots, halved

Large handful coriander, roughly chopped

In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.

Add chicken thighs to the pan and fry until browned &ndash about 5min.

Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.

Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt, if you like.


Chicken and apricot tagine

Chicken thigh fillets are a cheap and tasty alternative to chicken breasts and work wonderfully in this warming tagine recipe.

2.5cm (1in) piece of fresh ginger, grated

(1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks

400g tin chopped tomatoes

(3 ½oz) ready-to-eat dried apricots, halved

Large handful coriander, roughly chopped

In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.

Add chicken thighs to the pan and fry until browned &ndash about 5min.

Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.

Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt, if you like.


Chicken and apricot tagine

Chicken thigh fillets are a cheap and tasty alternative to chicken breasts and work wonderfully in this warming tagine recipe.

2.5cm (1in) piece of fresh ginger, grated

(1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks

400g tin chopped tomatoes

(3 ½oz) ready-to-eat dried apricots, halved

Large handful coriander, roughly chopped

In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.

Add chicken thighs to the pan and fry until browned &ndash about 5min.

Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.

Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt, if you like.


Chicken and apricot tagine

Chicken thigh fillets are a cheap and tasty alternative to chicken breasts and work wonderfully in this warming tagine recipe.

2.5cm (1in) piece of fresh ginger, grated

(1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks

400g tin chopped tomatoes

(3 ½oz) ready-to-eat dried apricots, halved

Large handful coriander, roughly chopped

In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.

Add chicken thighs to the pan and fry until browned &ndash about 5min.

Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.

Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt, if you like.


Chicken and apricot tagine

Chicken thigh fillets are a cheap and tasty alternative to chicken breasts and work wonderfully in this warming tagine recipe.

2.5cm (1in) piece of fresh ginger, grated

(1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks

400g tin chopped tomatoes

(3 ½oz) ready-to-eat dried apricots, halved

Large handful coriander, roughly chopped

In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.

Add chicken thighs to the pan and fry until browned &ndash about 5min.

Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.

Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt, if you like.


Chicken and apricot tagine

Chicken thigh fillets are a cheap and tasty alternative to chicken breasts and work wonderfully in this warming tagine recipe.

2.5cm (1in) piece of fresh ginger, grated

(1lb 2oz) skinless and boneless chicken thigh fillets, chopped into large chunks

400g tin chopped tomatoes

(3 ½oz) ready-to-eat dried apricots, halved

Large handful coriander, roughly chopped

In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.

Add chicken thighs to the pan and fry until browned &ndash about 5min.

Add the tomatoes, stock, apricots and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.

Stir in the couscous and simmer for 6min. Scatter over the coriander and almonds. Serve immediately with flatbread and yogurt, if you like.


Watch the video: σταφιδοκεικ της Γκολφως,ετοιμα σε 5 λεπτα Cake with raisins, success recipe (October 2021).