Chicken Tagine

• 3 tbsp (0.05 litre) light olive oil
• 20 boneless chicken thighs
• 3 onions, finely chopped
• 3 tbsp (0.05 litre) garlic puree
• 3 tbsp (0.05 litre) ginger puree
• 2 tbsp (0.03 litre) ground cinnamon
• 2 tbsp (0.03 litre) ras-el-hanout
• 6 tbsp (0.1 litre) dark honey
• 300g dried apricots, roughly chopped
• 2 chicken stock cubes
• 1.5 litres water
• 4 tbsp (0.07 litre) flat leaf parsley, roughly chopped

1. Heat a large heavy bottomed saucepan until hot, add the oil and the chicken and fry in batches until golden brown, setting the chicken aside on a plate when golden.

2. Add the onions, garlic and ginger to the pan and sweat for 2 - 3 minutes.

3. Add all the spices and cook for 1 minute then return the chicken to the pan and stir well to coat.

4. Add the honey, apricots, stock cubes and water and bring to the boil.

5. Reduce the heat to a simmer, cover and cook for ¾ hour.

6. Check the seasoning and stir in the parsley.

Per portion (425g)

• Energy: 453 kcal / 1894 KJ
• Fat: 24.9g
• Saturates: 5.6g
• Protein: 28.9g
• Carbohydrate: 31.0g
• Sugars: 28g
• Fibre: 3.6g
• Sodium: 528mg

Per 100g

• Energy: 107 kcal / 445 KJ
• Fat: 5.8g
• Saturates: 1.3g
• Protein: 6.8g
• Carbohydrate: 7.3g
• Sugars: 6.6g
• Fibre: 0.8g
• Sodium: 124mg