The flavours of Morocco in this inspired chicken tagine dish. Great tasting dish with apricots, raisins and chickpeas.
A Moroccan Inspired Chicken Tagine
This is my version on a Moroccan chicken tagine. People may say that you need to have couscous to accompany the dish, but I do not like couscous, so decided to have white rice instead.
375 grams chicken pieces, diced
1 400g tin diced tomatoes
1 400g tin chickpeas, drained
1 medium carrot, diced small
1 Hart and soul recipe base Moroccan tagine
1 medium potato, diced small
40 mls water
12 whole dried apricots
40 grams raisins, (optional)
1 Lebanese cucumber, cut into chunks
1 medium tomato, cut into chunks
Couscous, cooked to packet directions
- In a large frypan heat 1 tablespoon of oil over a medium heat. Add chicken pieces and fry until chicken if golden brown.
- Add your Moroccan spices, shop brought or home made. Stir for 1-2 minutes of until fragrant.
- Add diced tomatoes, chickpeas, carrot, potato and apricots to the pan and stir well.
- Turn the heat down to low and simmer for 30 minutes , or until the chicken pieces are cooked and the vegetables are tender.
- Remove from the heat, stir in the raisins (optional)
- Serve with couscous, but I had none so used rice.