| Carbohydrates | 20.2 g |
| Energy | 551.7 kcal |
| Fats | 37.3 g |
| Fiber | 3.7 g |
| Protein | 34.7 g |
| Saturated Fats | 10.4 g |
| Sodium | 414 mg |
| Sugars | 14.4 g |
-
Total
65 -
difficulty
Easy -
Cost
Chicken & Apricot "Tagine"
Utensils
-
can
-
Spoon
Ingredients
Portions: 8
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 Medium Onion (finely chopped)
- 1 1/2 Tablespoon Rosemary (minced)
- 1 Tablespoon Ginger (minced)
- 2 Units Green Chili Peppers (diced)
- 2 Sticks Cinnamon Sticks
- 8 Pieces Chicken Thighs (cleaned and washed)
- 1 Cup Dried Apricots (chopped)
- 2 Tablespoons Honey
- 1 Can Canned Tomatoes (with juice)
- 2 Cubes MAGGI® Onion and Garlic Cubes
- 2 Tablespoons Fresh Basil (finely chopped)
Instructions
- 1.Heat oil and butter in a heavy non-stick pot (or tagine). Add onion, rosemary, ginger and chilies. Sauté until the onion becomes soft.
- 2.Stir in cinnamon sticks and add the chicken thighs, brown them on both sides.
- 3.Add apricots and honey to the pot.
- 4.Pour tomatoes and their juice into the pot, crushing the tomatoes into smaller pieces with your spoon. Add Cubes to the liquid and bring to a boil. Cover the pot and reduce the heat to a simmer.
- 5.Allow this to cook for 35-40 minutes, until the chicken is cooked through.
- 6.Serve hot with basil garnish.
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