Chicken, apricot, pumpkin and chickpea tagine
A recipe from the Good Food collection.
Ingredients
2 tablespoons olive oil
1.7 kg (3 lb 12 oz) whole chicken, cut into 8 pieces
3 garlic cloves, crushed
½ teaspoon saffron threads
1 teaspoon ground cumin
1 teaspoon ground ginger
6 cardamom pods, bruised
1 cinnamon stick
6 baby onions, peeled, leaving the root end intact, halved lengthways
155 g (5½ oz/1 cup) dried apricots
1½ tablespoons honey
1½ tablespoons lemon juice
400 g (14 oz) tin chickpeas, rinsed and drained
875 ml (30 fl oz/3½ cups) chicken stock
750 g (1 lb 10 oz) pumpkin (winter squash), peeled, seeded and cut into 5 cm (2 inch) pieces
Chopped pistachios and coriander (cilantro) sprigs, to garnish
Couscous, prepared following packet directions, and harissa, to serve
Method
Step 1
Heat 1 tablespoon of the oil in a large heavy-based saucepan over medium-high heat and cook the chicken pieces, in batches, for 4 minutes each side or until well browned. Transfer to a plate and set aside.
Step 2
Add the remaining oil, the garlic and the spices to the saucepan and cook over medium heat, stirring, for 2-3 minutes or until the spices are aromatic and the garlic has softened slightly.
Step 3
Return the chicken to the pan with the onions, apricots, honey, lemon juice and chickpeas. Add the stock. The mixture should only just be covered; add a little more stock or water if necessary. Season with sea salt and freshly ground black pepper. Place the pumpkin on top of the mixture, then bring to a gentle simmer. Reduce the heat to low, cover the pan and cook the tagine for 35-45 minutes or until the chicken and pumpkin are tender.
Step 4
Serve sprinkled with the pistachios and coriander and accompanied by the couscous, with harissa passed separately.
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