Chicken and Apricot Tagine
6 Servings

This recipe is the ultimate family meal, it is comforting, fall-apart tender and full of natural sweetness from the apricots and honey. Though it takes an hour to cook, all that time is in-active cook time which means that you can walk away as the dish finishes itself. To me that makes an easier dish than one I have to constantly stir, even for 20 minutes.

If you own an Insta Pot or Crock-Pot, this is the perfect recipe to use (see below for Crock-Pot instructions).

Ingredients:
3 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves sliced
1 tsp ginger powder
1 tsp garlic powder
1 tablespoon turmeric
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1 medium sweet potato, peeled and diced
2 tablespoons honey
3 tablespoons tomato paste
1 cup diced fresh plum tomatoes
3 cups chicken stock
1 brimming cup dried apricots
1.5 lbs boneless, skinless chicken thighs

Topping:
Fresh cilantro
Toasted sliced almond
Couscous to serve over

Make It in a Dutch Oven:
Add olive oil to a Dutch Oven and add onion and garlic. Cook for 4 minutes to soften and then add in the remaining ingredients. Stir to combine then cover and bring the mixture to a boil.

Once the mixture is boiling, reduce the temperature to medium and give the pot a good stir. Crack the lid slightly to release some of the steam and cook on medium for an hour. The pot should be at a slight bubble (not a rapid boil) as it cooks.

To serve, fill a bowl with couscous and top with a large spoonful of the chicken tagine. Finish with fresh cilantro and almond slices.

Make It in a Crock-Pot:
Add all the ingredients except the toppings to the crock-pot and cook on high for 4 hours. Remove the chicken and allow it to cool slightly. Shred the chicken then return to the pot. Season to taste with salt then serve warm on a bed of couscous, topped with cilantro and sliced almonds.

Note:
This makes an incredible toddler meal and once blended, a flavorful puree for babies who have moved on to adding meat to their diet