Chicken Tangine

Chicken Tangine


chicken (cut up)
large onion (diced)
1 tablespoon
minced garlic
1 tablespoon
minced ginger
1 1⁄2 teaspoon
ground coriander
1 teaspoon
ground cumin
1 1⁄2 teaspoon
1⁄2 cup
dried apricots (cut up)
1 1⁄2 cup
canned diced tomatoes
1 cup
chick peas (prepared according to package directions)
1 cup
chicken stock

Additional Notes

Chicken stock may be incresed to 2 cups.


Brown chicken in olive oil and set aside. 
Reduce heat and add onions and ginger to the pan, and sauté. 
Add the rest of the spices, and apricots, and sauté another 4 - 5 mins. 
Add tomatoes and chickpeas and bring to a simmer. 
Add chicken and stock and simmer 30 mins. 
You can add zucchini, carrots or any other vegetables.   (Recipe ♦263)

Dietary Preferences: