Chicken, Chickpea and Apricot Tagine

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)

Method

1. Prep: Drain and rinse the chickpeas.
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.
3. Add the cumin, coriander and cinnamon and cook for 30 seconds.
4. Add the dried apricots, then nestle the chicken fillets into the sauce, making sure they’re submerged. Season to taste.
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.
6. Stir in the chickpeas and simmer for 3–5 minutes to warm through.

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