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