Middle Eastern recipe for Apricot Chicken Tagine, served on a bed of barley scattered with coriander and fresh chilli

Ingredients
4 chicken breasts – cut into 1cm cubes
80g dried apricots – cut into quarters
2 cups boiling water (for the apricots)
1 1/2 tbsp Tagine Spice Mix
1 cinnamon stick
1 fresh chilli – slice
2 cloves cloves garlic – peel, grate finely & chop
1 onion – peel & chop finely
4 tomatoes – cut off ends, dice (1cm)
2 tbsp tomato paste
10g coriander – remove stalks
1 cup barley
butter (from your pantry)
olive oil (from your pantry)
salt & black pepper (from your pantry)

How to
Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Barley: Bring a large saucepan of salted water to the boil. Add the barley and cook for 25 to 30 minutes until soft. Drain in a colander, set aside and keep warm.

Apricots: Soak in boiling water (see quantity in ingredients above) for 5 minutes. When done, remove and set aside. Keep the water.

Chicken tagine: Place a few glugs of olive oil in a large frying pan on medium-high heat. Add onions and a little sat and cook for 5 minutes until softened. Add garlic, Tagine Spice Mix, cinnamon stick and tomato paste. Cook for 1 minute. Add tomatoes, chicken, apricots and reserved water (from apricots). Cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste. Mix a knob of butter through the sauce.

Serve the chicken on a bed of barley in a bowl, scattered with coriander and fresh chilli (optional), with a dollop of yoghurt on top.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)

Loading...

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.