Finn Petrie’s Apricot Chicken Tagine

My favourite, go to meal - a Moroccan Tagine with apricot and chicken.

Ingredients

• Chicken Breast
• Olive oil
• Red Onion
• Tumeric
• Dried Turkish Apricots
• Almonds
• Ginger
• Cinnamon (Ground and Sticks)
• Coriander
• Garlic cloves
• Coriander leaves
• Rice

Instructions

1. Quarter the onions, then slice in both directions. Sautee in olive oil on medium heat.
2. Add spices - 1 teaspoon of tumeric, 1 table spoon of ginger, cumin, cinammon, coriander.
3. Crush and dice the garlic. Halve each apricot, and add a cup of onions to the pot.
4. Cook for 15 minutes.
5. Add a cup of water and bring to boil. Add 1 cinnamon stick.
6. Slice 2 chicken breasts into regular morsels. Add to the broth.
7. Add a lid, reduce heat and let the tagine simmer for 45 minutes.
8. At 40 minutes, cook a cup of rice.
9. Serve accordingly – add coriander leaves to taste.

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