Chicken, Chickpea and Apricot Tagine

Name: Chicken, Chickpea and Apricot Tagine
Cook time: 40 min
Total time: 40 min
Cuisine: North African
Ingredients: 1 tbsp olive oil; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp ground cinnamon; 1 x 360g jar Ballymaloe 100 Recipe Sauce; 150 g dried apricots; 4 chicken fillets; 1 x 400g tin chickpeas (drained and rinsed)

Serves 4

Cook: 40 mins

Gluten Free

Serves 4

1 tbsp olive oil

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground cinnamon

1 x 360g jar Ballymaloe 100 Recipe Sauce

150 g dried apricots

4 chicken fillets

1 x 400g tin chickpeas drained and rinsed

Method

Step 1

Prep: Drain and rinse the chickpeas.

Step 2

Pour the jar of Ballymaloe 100 Recipe Sauce into a large heavy-based saucepan on a medium heat. Add a splash of water to the empty jar and swish it around to catch all the sauce still clinging to the sides, then add that to the pan too.

Step 3

Add the cumin, coriander and cinnamon and cook for 30 seconds.

Step 4

Add the dried apricots, then nestle the chicken fillets into the sauce, making sure they’re submerged. Season to taste.

Step 5

Bring to a boil, then cover the pan with a lid, reduce the heat and simmer for 25-30 minutes, until the chicken is completely cooked.

Step 6

Stir in the chickpeas and simmer for 3–5 minutes to warm through.

Chef's Tips

Serve with couscous and garnish with chopped fresh coriander, toasted flaked almonds, pomegranate seeds and/or a dollop of Greek yogurt (if using).

Serving Suggestions & Notes

Bulk it out: You can add butternut squash or sweet potato (peeled and diced) when you are nestling the chicken in the sauce. | Add extra veg: Chopped carrots or peppers can go in with the sauce; baby spinach can be stirred through for the last 2 minutes. | Make it hot:For a little heat, add a pinch of chilli flakes or a teaspoon of harissa, then season to taste. | You can swap the chicken fillets for boneless chicken thighs for a richer, juicier result (add a few extra minutes if needed).