Chicken Tajine with Apricots and Sweet Potato
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Ingredients
2 Tbsp olive oil 500 g chicken breast (skinless, boneless), cut into bite size pieces 1 yellow onion, diced 2 cloves garlic, minced 1-inch piece ginger root, peeled and minced 1 zucchini, diced 1 yellow bell pepper, diced 1 red bell pepper, diced 1 medium sweet potato, peeled and diced 1 teaspoon coriander (5 mL) 1 teaspoon cumin (5 mL) 1 teaspoon cinnamon (5 mL) 500 mL chicken stock 100 g dried apricots 125 mL dried rasins 1 tablespoon honey (15 mL) Garnish 2 tablespoons cilantro, optional, for serving 50 g feta, crumbled |
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Instructions
1. Preheat the oven to 160 F (with fan).
2. Heat 2 tablespoons (30 mL) of oil in a large Dutch oven (at least 5 1/2-quarts) over medium heat. Add the onions and saute until golden (4-5 minutes). Once the onions are soft and translucent add the garlic and ginger and cook for another 1-2 minutes.
2. Add in the spices and mix to coat everything, then toss in the chicken. Stir everything together, searing just the outside of the chicken (be careful not to over cook the chicken, it will cook through more slowly in the oven).
3. Add the zucchini, bell pepper, sweet potato, apricots, raisins and chicken stock. Put the lid on and bring everything to a boil for 1-2 minutes.
4. Remove from the heat and place the entire pot to the oven with the lid on. Cook for 60-90 minutes.
5. Serve over couscous. Garnish with fresh coriander and crumbled feta cheese (optional).
1. Preheat the oven to 160 F (with fan).
2. Heat 2 tablespoons (30 mL) of oil in a large Dutch oven (at least 5 1/2-quarts) over medium heat. Add the onions and saute until golden (4-5 minutes). Once the onions are soft and translucent add the garlic and ginger and cook for another 1-2 minutes.
2. Add in the spices and mix to coat everything, then toss in the chicken. Stir everything together, searing just the outside of the chicken (be careful not to over cook the chicken, it will cook through more slowly in the oven).
3. Add the zucchini, bell pepper, sweet potato, apricots, raisins and chicken stock. Put the lid on and bring everything to a boil for 1-2 minutes.
4. Remove from the heat and place the entire pot to the oven with the lid on. Cook for 60-90 minutes.
5. Serve over couscous. Garnish with fresh coriander and crumbled feta cheese (optional).