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Ingredientes
- 6 boneless skinless chicken breasts, chopped into large chunks
- 2 tablespoons flour or cornflour
- 2 large onions, chopped
- 3-4 garlic cloves, chopped finely
- 1-2 tablespoon extra virgin olive oil
- 1 inch fresh gingerroot, finely chopped
- 6 ounces dried apricots
- 2 tablespoons tomato paste
- 2 (14 ounce) cans chopped tomatoes
- 2 (14 ounce) cans chickpeas
- 3 tablespoons honey
- 1/2 pint chicken stock
- 1 pinch saffron or 1 teaspoon turmeric
- 4 teaspoons ras el hanout spice mix (or make up spice mix below)
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (optional)
- salt and black pepper
- chopped fresh coriander, to serve (Cilantro)
- OPTIONAL
- 2 carrots, peeled & diced (optional)
- 1 preserved lemon, chopped into small wedges (optional)
Direcciones
- Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
- Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
- Add herbs,spices & finely chopped ginger with salt & pepper to taste.
- Finally add tinned tomatoes & mix well.
- Pour the above tomato,onion & spice mix into slow cooker or tagine.
- Add chicken & chickpeas & mix well.
- Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
- Give it a gentle but good stir to mix everything together well.
- If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
- Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
- Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 565g | |
| Recipe makes 4 servings | |
| Calories 521 | |
| Calories from Fat 79 | 15% |
| Total Fat 9.12g | 11% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 40mg | 13% |
| Sodium 923mg | 38% |
| Potassium 1105mg | 32% |
| Total Carbs 83.19g | 22% |
| Dietary Fiber 14.1g | 47% |
| Sugars 23.16g | 15% |
| Protein 30.16g | 48% |
