© J Sainsbury plc 2020
Easy chicken and apricot tagine
An all-in-one chicken tagine recipe, which works as a purée for baby or served with yogurt and almonds for adults.
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Ready in 1 hour 5 minutes
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Cooking time 50 minutes
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Prep time 15 minutes
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Makes 2 adults and appropriate baby portion (see guide below)
Ingredients
- 2 tbsp rapeseed oil, plus extra for the couscous
- 640g chicken thigh fillets, skinless and boneless, chopped into chunks
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 1/2 tsp ground cinnamon
- Large pinch saffron threads
- 75g ready-to-eat dried apricots, cut into quarters
- 4 tomatoes, roughly chopped
- Handful coriander, finely chopped
- 200g couscous
- 2 tbsp Sainsbury’s Greek yogurt
- 1 tbsp flaked almonds, toasted
Method
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1
In a large saucepan, heat the rapeseed oil. Add the chicken and brown all over, turning occasionally. Remove from the pan and set aside.
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2
Add the onions and garlic to the pan. Cook on a low heat for 10 minutes until softened and golden, adding a little water if it starts to stick. Add the spices and continue to cook for a further minute.
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3
Return the chicken to the pan and add the apricots, tomatoes and half the coriander. Pour in 400ml water, cover and cook on a low heat for 30 minutes or until the chicken is cooked through. Add a splash more water if the tagine seems dry. Cook the couscous according to packet instructions. Fluff up the couscous with a fork, then stir through 1 tbsp rapeseed oil per serving to separate the grains.
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4
Blitz the tagine with a hand blender to the desired consistency for baby or toddler. Scatter over the remaining coriander to serve and for the adults' dishes, sprinkle over the almonds and a spoonful of yogurt.
SERVING GUIDE
7 months 95g tagine and 35g cooked couscous – 140kCal
10 months 145g tagine and 45g cooked couscous – 200kCal
12-36 months 120g tagine and 80g cooked couscous – 235kCal
Adult 300g tagine and 80g cooked couscous – 432kCal
Please note, the below nutritional details are for 1 adult portion.
