Bring back the dinner party. Not the 'three course plus cheeseboard' ordeal (but yes, to cheese please). We're talking the easy, 'you must give me this recipe', throw it in the oven dish, leaving you more time to spend with friends.
This chicken and apricot tagine takes 15mins to prep and just 50mins total cook time. It'll taste like it's been blipping away for ages, though.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
442
Ingredients
1 Tbsp. oil
2 onions, finely sliced
1 garlic clove, crushed
2.5cm piece fresh root ginger, peeled and grated
1 tsp. ground cumin
1 1/2tsp ground cinnamon
500 g skinless and boneless chicken thigh fillets, chopped into large chunks
400 g tin chopped tomatoes
250 ml chicken stock
100 g ready-to-eat dried apricots, halved
1 Tbsp. runny honey
100 g giant couscous
Large handful coriander, roughly chopped
50 g flaked almonds
Directions
Step 1In a large pan, heat the oil over medium heat and gently fry onions until soft, about 8min. Add the garlic, ginger and spices and cook for 1min until fragrant.
Step 2Add chicken thighs to the pan and fry until browned – about 5min.
Step 3Add the tomatoes, stock, apricots and honey and bring to the boil. Reduce heat to a gentle simmer, cover pan with a lid and cook for 30min, stirring occasionally, until the chicken thighs are cooked through.
Step 4Stir in the couscous and bubble for 6min, until al dente. Scatter over the coriander and almonds and serve.
Chicken thigh fillets are a cheap and tasty alternative to chicken breasts. Chicken thighs, like any dark meat, have more flavour than chicken breast, but also because they aren't as lean as chicken breast they are better suited to longer cooking.
We recommend serving this dish with flatbread and yogurt.
There are many ways you could go when pairing a wine with this dish. Here are some of our top choices…
Daylesford’s sister brand Léoube makes exceptionally food-friendly rosés that certainly shouldn’t be saved exclusively for summer. This blush blend has inviting aromas of peach and apricot, with a velvety texture and a thread of acidity running through each sip – which works well to lift the dish.
And just because we’re talking about chicken, doesn’t mean we have to rule out red. You could try a Moroccan or Lebanese red, although these can be harder to find. Alternatively, a light pinot noir, or a young, fresh crianza like this would step up to the job. This one is richly spiced and full-flavoured, just like the tagine. Cheers!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
