Apricot Chicken Tagine with Ginger and Mint
330kcal
Ingredients
- 2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp large onion, chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/2 cup dried apricots, chopped
- 1/2 cups pitted green olives, chopped
- 2 cups chicken broth
- 2 tbsp honey
- 2 tbsp fresh mint leaves, chopped
- 1 tbsp fresh ginger, grated
Equipment
- large tagine or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Method
- Gather recipe ingredients
- Heat the olive oil in a large tagine or Dutch oven over medium heat.
- Add the onion and garlic and sauté for 5 minutes, until the onion is soft and translucent.
- Add the chicken to the pot and sauté for 5 minutes, until the chicken is browned on all sides.
- Add the cumin, coriander, cinnamon, ginger, turmeric, black pepper, and salt to the pot and stir to combine.
- Add the chopped apricots, olives, chicken broth, and honey to the pot and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped mint and grated ginger and let the mixture simmer for an additional 5 minutes.
- Serve the tagine hot, garnished with additional fresh mint leaves if desired.
Nutrition
Serving1gCalories330kcalCarbohydrates18gProtein28gFat14gSaturated Fat3gCholesterol125mgSodium550mgPotassium660mgFiber3gSugar14g