Name: Chicken, pumpkin and apricot tagine
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion diced; 1 teaspoon grated fresh ginger; 1 garlic clove, sliced; 1 teaspoon cumin seeds; 1 teaspoon ground coriander; 1 teaspoon garam masala; 4 skinless, boneless chicken thighs, diced; 1 can diced whole peeled tomatoes; 2 cup chicken stock; 2 cup pumpkin, peeled and diced; 1/2 cup diced apricots; 1 cup couscous; 1 teaspoon lemon zest; 4 dates, chopped; 1 teaspoon chilli and lime seasoning or similar; 1 1/4 cup boiling water; 1 tablespoon fresh parsley, chopped; 1/4 cup toasted flaked almonds

Ingredients

1 tablespoon oil

1 onion diced

1 teaspoon grated fresh ginger

1 garlic clove, sliced

1 teaspoon cumin seeds

1 teaspoon ground coriander

1 teaspoon garam masala

4 skinless, boneless chicken thighs, diced

1 can diced whole peeled tomatoes

2 cup chicken stock

2 cup pumpkin, peeled and diced

1/2 cup diced apricots

1 cup couscous

1 teaspoon lemon zest

4 dates, chopped

1 teaspoon chilli and lime seasoning or similar

1 1/4 cup boiling water

1 tablespoon fresh parsley, chopped

1/4 cup toasted flaked almonds

Method

1.In a large saucepan, heat the oil and gently saute the onion, ginger, garlic, spices and chicken for 4-5 minutes until lightly browned and fragrant.

2.Add the tomatoes, stock, pumpkin and apricots, then cover. Simmer gently for 15 minutes or until the chicken is cooked. Remove the lid and let the juices reduce and thicken for a further 5 minutes.

3.Put the couscous, lemon zest, dates and seasoning into a glass or stainless steel bowl, pour over the boiling water, cover and let stand for 5 minutes. Fluff up with a fork.

4.Serve the fragrant chicken over the couscous and top with fresh chopped parsley and flaked almonds.

Women's Weekly Food