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Chicken, apricot, pumpkin and chickpea tagine

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Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrowSupplied

A recipe from the Good Food collection.

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Ingredients

  • 2 tablespoons olive oil

  • 1.7 kg (3 lb 12 oz) whole chicken, cut into 8 pieces

  • 3 garlic cloves, crushed

  • ½ teaspoon saffron threads

  • 1 teaspoon ground cumin

  • 1 teaspoon ground ginger

  • 6 cardamom pods, bruised

  • 1 cinnamon stick

  • 6 baby onions, peeled, leaving the root end intact, halved lengthways

  • 155 g (5½ oz/1 cup) dried apricots

  • 1½ tablespoons honey

  • 1½ tablespoons lemon juice

  • 400 g (14 oz) tin chickpeas, rinsed and drained

  • 875 ml (30 fl oz/3½ cups) chicken stock

  • 750 g (1 lb 10 oz) pumpkin (winter squash), peeled, seeded and cut into 5 cm (2 inch) pieces

  • Chopped pistachios and coriander (cilantro) sprigs, to garnish

  • Couscous, prepared following packet directions, and harissa, to serve

Method

  1. Step 1

    Heat 1 tablespoon of the oil in a large heavy-based saucepan over medium-high heat and cook the chicken pieces, in batches, for 4 minutes each side or until well browned. Transfer to a plate and set aside.

  2. Step 2

    Add the remaining oil, the garlic and the spices to the saucepan and cook over medium heat, stirring, for 2-3 minutes or until the spices are aromatic and the garlic has softened slightly.

  3. Step 3

    Return the chicken to the pan with the onions, apricots, honey, lemon juice and chickpeas. Add the stock. The mixture should only just be covered; add a little more stock or water if necessary. Season with sea salt and freshly ground black pepper. Place the pumpkin on top of the mixture, then bring to a gentle simmer. Reduce the heat to low, cover the pan and cook the tagine for 35-45 minutes or until the chicken and pumpkin are tender.

  4. Step 4

    Serve sprinkled with the pistachios and coriander and accompanied by the couscous, with harissa passed separately.

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Original URL: https://www.smh.com.au/goodfood/recipes/chicken-apricot-pumpkin-and-chickpea-tagine-20130725-2qlml.html