Organic Chicken Tagine Recipe with Olives & Apricots

 

Serves 6

 

In the box:

1.1kg Chicken Drumsticks and Thighs

1 Knorr Organic Chicken Stock Pot

2 tsp fresh ginger, finely chopped

2 tsp fresh turmeric, finely chopped

200g onions, peeled and diced

5 cloves garlic, crushed

400g chopped tomatoes

2 tsp tomato puree

1 can chickpeas

1 orange, zest and juice

500g basmati rice

From your cupboard:

Salt & Pepper

2 tsp paprika

1 tsp cayenne pepper (optional)

1 ½ tsp ground cinnamon

6 tbsp olive oil

500ml water

 

Add cayenne, paprika, ginger, turmeric, black pepper and cinnamon in a large bowl and mix to combine. Remove half the spice mix, add the chicken pieces and toss together. Cover and leave overnight in the fridge.

Preheat oven to 160°C/Fan 140°C/Gas Mark 3.

Add 3 tablespoons of olive oil to a large oven/casserole dish, add the onions, garlic and the other half of your spice mix and cook on a low heat until soft.

Remove onion mix and add the chicken to the pan with the rest of your oil, fry on a high heat so the skin is just golden - roughly 4 minutes.

Add the cooked onion mix back in, along with the tomatoes, puree, chickpeas, stock, water, orange zest and juice. Stir well, cover the dish and bake for 1 hour, or until chicken is tender.

Cook the basmati rice in plenty of simmering water with a pinch of salt for 10-12 minutes then drain and serve with the tagine and plenty of fresh coriander.