This Moroccan dish brings an exotic flavour to your classic chicken stew, with bursts of sweetness from NZ grown dried apricots. Heart-warming and delicious!
Serves 4 Prep Time 15 Minutes Cook Time 45 Minutes
Method
1 Tbsp olive oil (we love Olivado)
2 onions, finely sliced
1 clove garlic, crushed
3cm piece of fresh ginger, grated
1 tsp ground cumin
2 tsp ground cinnamon
500g boneless chicken thighs, diced (we love Waitoa Free Range)
400g tin chopped tomatoes
1 cup chicken stock (we love Campbell’s Real Stock)
120g dried apricots, halved (we love Alison’s Pantry)
1/2 cup green olives
1 Tbsp runny honey
2 cups cooked couscous
1 cup fresh coriander, roughly chopped (we love Superb Herb)
To garnish: sliced almonds and coriander
Method
- In a large pan or tagine, heat the oil over medium heat and soften the onions until translucent. Add the minced garlic, ginger and spices, stirring through until fragrant.
- Add diced chicken to the tagine and fry until browned.
- Add the tinned tomatoes, chicken stock stock, apricots, olives and honey and bring to a light boil. Lower the heat to a simmer and cover with a lid. Cook for 25-30 minutes, stirring occasionally, until the chicken thighs are cooked through.
- Once cooked stir through the cooked couscous and garnish with sliced almonds and coriander.
Can this be done in a slow cooker? If so, how would I amend the recipe to make it work on low.
Hi Nikki,
You could definitely use a slow cooker with this recipe! If you had time I would recommend browning the chicken and softening the onion first for a bit of added flavour, but alternately you could pop everything into the slow cooker for around 6-8 hours dependant on the size of your chicken thighs. I would also stir in 2 Tbsp flour mixed with water to form a paste to give the thick consistency you would reach from bubbling the sauce. Let us know how this works out!