Chicken & Apricot Tagine with Cauliflower Rice

Chicken & Apricot Tagine with Cauliflower Rice

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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 2
Calories: 454
Ingredients Method Nutrition

Ingredients
  

  • 1 brown onion finely sliced
  • 2 cloves garlic crushed
  • 2 cm piece ginger grated cheese
  • 1.5 tsp cumin
  • 1.5 tsp cinnamon
  • 300 g chicken thigh chopped into large chunks
  • 150 g canned diced tomatoes
  • 150 g canned chickpeas drained & rinsed
  • 240 ml chicken stock
  • 38 g dried apricots
  • 1.5 tsp honey
  • 38 g flaked almonds
  • 225 g cauliflower rice

Method
 

  1. In a large pan, heat oil over medium heat and gently fry onions until soft, about 8 mins. Add the garlic, ginger and spices and cook for 1min until fragrant
  2. Add chicken thighs to the pan and fry until browned (about 5 mins)
  3. Add the tomatoes, stock, apricots, chickpeas and honey and bring to the boil. Turn down the heat to a simmer, cover the pan with a lid and cook for 30 min, stirring occasionally, until the chicken thighs are cooked through.
  4. Meanwhile cook the cauliflower rice as per instructions on the packet
  5. Serve tagine and cauliflower rice in 1 cup portions. Top with almonds

Nutrition

Calories: 454kcalCarbohydrates: 31gProtein: 41gFat: 21g
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