Apple Chicken Tagine
0
Ingredients
- Apple juice (amount depends upon the size of the cooking pot)
- 8 chicken thighs
- 1 tsp ground cinnamon
- A large bunch of coriander (cilantro chopped)
- 1 tsp ground cumin
- 250 g ready-to-eat dried apricots
- 100 g almond flakes
- 2 garlic cloves minced
- 1/2 tsp ground ginger
- A large bunch of fresh mint chopped
- 2 tbsp olive oil
- 2 onions thinly sliced
- 1/2 tsp paprika
- 1 tsp turmeric
Instructions
1. Heat 1 tbsp oil in casserole pot and lightly brown the chicken pieces. 2. Then add in the onions and garlic and sauté for about 4 mins. 3. Mix in the turmeric, cumin, cinnamon, ginger and paprika, and add in just enough apple juice to cover the meat. 4. Bring mixture to the boil, cover and simmer for 15 minutes, stirring frequently to ensure the chicken cooks evenly and doesn't dry out. 5. Mix in the apricots and almonds, cover and continue cooking for a further 15 minutes, or until the chicken is cooked through. 6. Adjust seasoning and serve topped with mint and coriander.
Estimated Nutrition (per serving)
* These are rough estimates based on common ingredient values. Actual nutrition may vary.
41
Calories
3g
Protein
1g
Carbs
3g
Fat
1g
Fiber
Tips & Variations
Rest your meat
Let cooked meat rest for 5-10 minutes before cutting to keep juices inside.
Season generously
Season at each stage of cooking, not just at the end.
Fresh herbs
Middle Eastern cuisine uses herbs generously - don't be shy with parsley, mint, and cilantro.
Frequently Asked Questions
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