Solo: Apricot Chicken Tagine

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Solo: Apricot Chicken Tagine

Middle Eastern flavoured chicken served on a bed of barley scattered with coriander and fresh chilli (optional), with a dollop of yoghurt on top.

Ingredients to serve 1

  • 1 x chicken breast – cut into 1cm cubes
  • 20g x dried apricots – cut into quarters
  • ½ cup x boiling water (for the apricots)
  • 1½ tsp x Tagine Spice Mix
  • ¼ x cinnamon stick
  • ¼ x fresh chilli – slice
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ x onion – peel & chop finely
  • 1 x tomato – cut off ends, dice (1cm)
  • ½ tbsp x tomato paste
  • 3g x coriander – remove stalks
  • ¼ cup x barley
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Barley: Bring a large saucepan of salted water to the boil. Add the barley and cook for 25 to 30 minutes until soft. Drain in a colander, set aside and keep warm.

Step 3

Apricots: Soak in boiling water (see quantity in ingredients above) for 5 minutes. When done, remove and set aside. Keep the water.

Step 4

Chicken tagine: Place a few glugs of olive oil in a large frying pan on medium-high heat. Add onions and a little sat and cook for 5 minutes until softened. Add garlic, Tagine Spice Mix, cinnamon stick and tomato paste. Cook for 1 minute. Add tomatoes, chicken, apricots and reserved water (from apricots). Cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste. Mix a knob of butter through the sauce.

Step 5

Serve the chicken on a bed of barley in a bowl, scattered with coriander and fresh chilli (optional), with a dollop of yoghurt on top.