Creamy Chicken Pasta With Tomato Bruschetta
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Gluten Free, Diabetic, Low Fat, Coeliacs, Dairy Free, Nut Free
2 tablespoons olive oil or sunflower oil
1 red onion (peeled and finely sliced)
A large thumb-sized piece of fresh ginger (peeled and coarsely grated)
3 garlic cloves (peeled and finely chopped)
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
8 chicken thighs or drumsticks (skin on or off is up to you)
2 teaspoons ras el-hanout (more if you like it fiery)
175g ready-to-eat dried apricots
1 tablespoon runny honey
1 x 400g can of chopped tomatoes with their juice
½ teaspoon salt
A small bunch finely chopped fresh coriander
Heat the oil in a tagine, or heavy-based pan. Stir in the onion until it begins to soften.
Add the ginger, garlic, cumin seeds and cinnamon and cook for 2 minutes, then toss in the chicken thighs and brown them on both sides.
Add the ras el-hanout, apricots and honey. Stir in the tomatoes with their juice. Add a little water so that the liquid comes halfway up the thighs.
Bring the liquid to the boil, then reduce the heat and cover with a lid. Cook gently for 35 minutes on the hob.
Season the tagine with the salt and add half the fresh coriander. Keep some to garnish when serving