Chicken and Apricot Tagine |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe is easy to make and really tasty. Ingredients:
8 skinless chicken thighs |
150 g dried apricots, chopped |
225 g onions, chopped |
225 g mushrooms, sliced |
725 ml chicken stock or 725 ml vegetable stock |
1 pinch saffron |
1 pinch ground ginger |
1 pinch cumin |
salt and pepper |
Directions:
1. Place all the ingredients in a large, heavy based saucepan or casserole and bring to the boil.
2. Cover, lower the heat right down and simmer for 45 minutes, stirring occasionally.
3. When cooked, remove the lid and simmer uncovered until most of the liquid has gone and you have a thick stew.
4. Adjust the seasoning to taste and serve.
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