Chicken & Chickpea Tagine with Apricots - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food

Chicken & Chickpea Tagine with Apricots - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food

oldwayspt.org

Heat olive oil over medium-high heat and brown the chicken thighs on both sides. Reduce heat to medium and add the onions until translucent, and then add minced

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Cooking tools:

  • Dutch oven
  • Stove
  • Chef's knife
  • Cutting board
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  • Wooden spoon
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Ingredients

  • 3 tablespoons extra virgin olive oil
  • 4 chicken thighs, skinless
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon cumin
  • 1 teaspoon ground coriander
  • 6 ounces dried apricots, chopped
  • 1 14.5 ounce can diced tomatoes, with juice
  • 1 14.5 ounce can chickpeas, drained
  • 2-2 1/2 cups chicken stock, water, or the liquid from the canned chickpeas
  • 2/3 cup bulgur
  • Salt
  • pepper

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