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    Dinner · Middle Eastern

    Chicken tagine with fennel & apricots

    Chicken thighs braised with chickpeas, sweet fennel and dried apricots, warm with cumin, turmeric and cinnamon. Rich and gently spiced rather than hot.

    Prep
    20 minutes
    Cook
    1 hour 45 minutes
    Makes
    6 portions
    Difficulty
    Medium
    Chicken tagine with fennel & apricots

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    533kcal
    Protein
    37g
    Carbs
    21g
    Fat
    30g

    Where the calories come from

    • Protein 29%
    • Carbs 17%
    • Fat 54%
    Fibre
    9.2 g
    Sugar
    7.7 g
    Salt
    1.39 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.61a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 2 tbsp olive oil
    • 5 cloves of garlic, minced
    • 1 ½ tsp paprika
    • ½ tsp turmeric, ground
    • ½ tsp ground cumin
    • 480g chickpeas, rinsed
    • 950g chicken thigh, bone-in, trimmed
    • 1 fennel bulb, stalks discarded, halved and cut into wedges
    • 3 lemons, zest in strips, plus wedges to serve
    • 1 cinnamon stick
    • 120ml white wine, dry
    • 240ml chicken stock
    • 140g green olives, pitted and halved
    • 65g dried apricots, halved
    • 20g fresh parsley, chopped

    Method

    1. Heat the oven to 180°C (fan 160°C). Make the spice mix by stirring the garlic, cumin, turmeric and paprika into half the olive oil, then keep it to one side. Crush a small handful of the chickpeas in another bowl until they form a coarse paste.

    2. Pat the chicken dry with kitchen paper, then sprinkle it all over with salt and black pepper. Put a large ovenproof pan on the hob at medium-high with the rest of the oil. Give the chicken 8-10 minutes skin side down, until the skin turns deep brown, then lift it onto a plate, skin facing up.

    3. Tip away the fat, leaving 2 tbsp behind. In the same pan, lay the fennel wedges cut faces down and season them lightly. They need a lid and 3-5 minutes on each side to brown lightly.

    4. Move the fennel to the edges of the pan. In the cleared middle, fry the cinnamon stick, lemon zest and spice mix. When they smell fragrant, add the white wine and let it bubble and reduce.

    5. Next add the chickpeas, mashed and whole, with the apricots, olives and chicken stock, and stir. Bring it up to a simmer, then sit the chicken back in skin side up, keeping the skin clear of the liquid.

    6. Roast the tagine in the oven for 35-40 minutes. Check that the chicken is cooked through and the fennel is tender before taking it out.

    7. Throw away the cinnamon stick and lemon zest. Taste, adjust the seasoning and scatter the parsley over. Bring it to the table with lemon wedges alongside.

    Adapted from America's Test Kitchen

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