Chicken, apricot and chickpea tagine
The saffron adds a delicate flavour and will give the dish a lovely golden hue.
Instructions
Cut the chicken thighs into even-sized pieces. Chop the pumpkin and parsnips into 1cm cubes, and slice the onion.
Spray a large pan with olive oil and set over a moderate heat. Brown the chicken thighs, then add the onion, lemon, parsnips and pumpkin. Toss for 5 minutes.
Add the spices and mix well, then add the saffron water, chickpeas, apricots and stock. Bring back to the boil, then reduce the heat and simmer for 30-40 minutes until the chicken is tender. Add more stock or water if you need it.
Serve the tagine with a side of green vegetables.
- Recipe by:
- Niki Bezzant
- Styling:
- Moneuan Ryan
- Photography:
- Bruce Benson
First published June 2005
Recipe Information
Portions: 4
Time to make: 60 minutes
Total cost of all ingredients: $17.58 / $4.39 per serve
Ingredients
- 400g chicken thighs
- 400g can chickpeas, drained
- 12 dried apricots
- 2 parsnips
- 1 red onion
- 200g pumpkin
- 500ml liquid chicken stock (use boxed or fresh)
- juice and zest of 1 lemon
- 1 teaspoon ground cumin seeds
- 1 teaspoon smoked paprika
- 8 saffron threads, soaked in 1/4 cup hot water for 10 minutes (optional)
Nutrition Information
| per serve | |
|---|---|
| Energy |
1550
kJ
(374 Cals) |
| Protein | 30.5g |
| Fat - saturated |
7.4g
1.8g |
| Carbohydrates - sugars |
41.9g
21.9g |
| Dietary Fibre | 12.9g |
| Sodium | 630mg |
| Calcium | 83mg |
| Iron | 3.2mg |
| * NS: Not specified | |
HFG Tip
Be sure to brown the chicken really well before adding the other ingredients as it will add lots more flavour to the dish.
