CHICKEN APRICOT TAGINE RECIPES

Steps:

• In a large saucepan, heat the rapeseed oil. Add the chicken and brown all over, turning occasionally. Remove from the pan and set aside. 

  Add the onions and garlic to the pan. Cook on a low heat for 10 minutes until softened and golden, adding a little water if it starts to stick. Add the spices and continue to cook for a further minute. 

  Return the chicken to the pan and add the apricots, tomatoes and half the coriander. Pour in 400ml water, cover and cook on a low heat for 30 minutes or until the chicken is cooked through. Add a splash more water if the tagine seems dry. Cook the couscous according to packet instructions. Fluff up the couscous with a fork, then stir through 1 tbsp rapeseed oil per serving to separate the grains.

  Blitz the tagine with a hand blender to the desired consistency for baby or toddler. Scatter over the remaining coriander to serve and for the adults' dishes, sprinkle over the almonds and a spoonful of yogurt. 

   

   

  SERVING GUIDE

  7 months 95g tagine and 35g cooked couscous – 140kCal

  10 months 145g tagine and 45g cooked couscous – 200kCal

  12-36 months 120g tagine and 80g cooked couscous – 235kCal

  Adult 300g tagine and 80g cooked couscous – 432kCal

   

  ​Please note, the below nutritional details are for 1 adult portion. 

Steps:

• Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours.
• Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. Fry the chicken for 2-3 minutes. Remove from the dish using a slotted spoon and set aside.
• Fry the onion for five minutes, or until soft. Stir in the garlic and spices.
• Add the meat back to the dish, along with the stock, apricots and tomatoes. Season with salt and freshly ground black pepper. Bring to the boil, cover with the lid and simmer for one hour. (Add the chickpeas after 45 minutes and stir until well combined.)
• Stir in the mint and parsley at the end of cooking.
• Serve alongside couscous and Greek-style yoghurt, topped with the almonds.