From Hotly Bedded, Conveniently Wedded
Alex's chicken tagine

  • 4 boneless chicken breasts, skinned and cubed
  • 1/4 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 onion, peeled and sliced
  • 400g tin apricots in juice - drain, reserving the juice, then chop the apricots
  • 1 tbs clear honey

Serves 4.

Put the chicken, onion and spices in the pan.

Add the apricot juice and enough water to cover.

Bring to the boil, then simmer, covered, for about 90 minutes (the sauce should have thickened).

Add the apricots and heat through, then stir in the honey.

Serve with couscous or wholegrain rice.

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