Moroccan Chicken Tagine with Apricots
Moroccan dinner for one, on the table in 31 minutes. About 920 kcal and 51 g protein.
Per portion
Calories from protein 23%, carbs 36%, fat 41%. Estimated from the ingredients.
Roughly £2.20 a portion.
Method
- 1
Bring the stock to the boil in a small pan (or make it up with just-boiled water from the kettle). Pour it over the couscous, cover and leave for 5 minutes, then fluff with a fork.
- 2
Season the chicken thigh with ½ tsp salt and fry skin-side down in a splash of oil over medium heat for 6–7 minutes until the skin is deep golden. Turn it over and add the garlic, cinnamon, cumin and ginger for the last minute.
- 3
Add the apricots, chickpeas and chopped tomatoes around the chicken, keeping the skin above the sauce, then cover and simmer for 15 minutes until the chicken is cooked through with no pink inside (75°C in the thickest part).
- 4
Toast the flaked almonds in a dry frying pan for 2–3 minutes until golden. Squeeze the lemon into the sauce, taste and season with salt and black pepper, then serve the chicken and sauce over the couscous, scattered with the toasted almonds and coriander.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/moroccan-chicken-tagine-with-apricots/
