Tagine-style chicken with Turkish apricots and honey

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¾ cup sherry
3 tablespoons organic coconut oil
3x400g free range chicken stir fry strips. Cut into 3
2 onions chopped
2 teaspoons minced garlic
2 teaspoons fresh grated ginger
2 teaspoons ground cumin
3 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon cinnamon
2 tablespoons mild curry powder
2 strands of saffron, chopped
1 tin of organic chopped tomatoes
1 tin water
2 tins coconut cream
2 tablespoons agave/rice sugar/raw honey
Salt and pepper to season
Coriander to serve

1. Place the apricots, saffron and sherry in a small bowl and microwave for 2 minutes or until the fruit is soft
2. Fry the onions in the coconut oil in your le Creuset on the stove top
3. Add the spices, garlic and ginger and fry the breasts
4. Add the apricots, tomato, water and cook for a few minutes
5. Remove the cream from one tin of coconut and keep aside. Add the remaining coconut water and the other tin of cream, stir through the chicken and bring to the boil
6. Place the Le Creuset (lid on) in the oven and cook for about 40 minutes or until the chicken is very tender and looks as if its starting to fall apart with the liquid reduced and thick
7. Drizzle with remaining cream, add chopped coriander and serve on whole-wheat couscous

cook studio chicken tagine

 

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