Apricot chicken and chickpea tagine recipe

This easy, timeless Moroccan dish features a sweet and savoury raptness of chicken and apricots thats bound to accomplish do your mouth watering! Best served next a dollop of natural yoghurt

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Hello everybody, hope you are having an amazing day today. Hey everyone, it's Drew, suitable to our recipe page. Today, I will accomplish you a way to make a distinctive dish, Apricot chicken and chickpea tagine recipe. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Apricot chicken and chickpea tagine recipe is one of the most popular of recent trending foods on earth. It's appreciated by millions every day. It is easy, it's fast, it tastes delicious. They're nice and they flavor wonderful. Apricot chicken and chickpea tagine recipe is something which I've loved my whole life.

To begin later than this particular recipe, we have to first prepare a few ingredients. You can cook Apricot chicken and chickpea tagine recipe using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Apricot chicken and chickpea tagine recipe:

1. 550g Coles RSPCA contracted pure Australian Chicken Thigh Fillets, trimmed, halved
2. 2 tbsp spicy dukkah or pistachio dukkah
3. 2 tbsp olive oil
4. 1 brown onion, sliced
5. 2 garlic cloves, crushed
6. 410g can apricot halves in juice
7. 400g can chickpeas, rinsed, drained
8. 1 tbsp honey
9. 100g chopped kale
10. 1/2 cup chopped coriander

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Steps to make Apricot chicken and chickpea tagine recipe:

1. Place chicken in explanation to a plate. Sprinkle both sides once dukkah. Heat oil in a large heavy-based saucepan exceeding medium-high heat. mount happening onion and garlic. Cook, stirring, for 2-3 mins or until softened. mount up chicken and cook for 1-2 mins each side or until golden.
2. Add the apricot in juice, chickpeas, honey and 1/2 cup (125ml) water. Cover and cook for 5 mins. cut heat to medium. Uncover and cook for a new 10-15 mins or until the liquid is shortened and the chicken is cooked through. mount up kale and toss around until wilted. whisk in half the coriander. Season.
3. Divide along with serving bowls. Sprinkle as soon as the remaining coriander.

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