Apricot Chicken & Chickpea Tagine

Ingredients

• 550g Chicken Thigh Fillets, trimmed and halved
• 2 tbsp spicy dukkah or pistachio dukkah
• 2 tbsp olive oil
• 1 brown onion, sliced
• 2 garlic cloves, crushed
• 410g can apricot halves in juice
• 400g can chickpeas, rinsed and drained
• 1 tbsp honey
• 100g chopped kale
• ½ cup chopped coriander
• Optional: Greek-style yoghurt to serve

Method

1. Place chicken on a plate and sprinkle both sides with dukkah.
2. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 2–3 mins until softened.
3. Add chicken. Cook for about 4–5 mins per side until golden.
4. Add apricot (with juice), chickpeas, honey, and ½ cup water. Cover and cook for 5 mins.
5. Reduce heat, uncover, and cook for another 10–15 mins until liquid is reduced and chicken is cooked through.
6. Add kale and stir until wilted. Stir in half the coriander. Season to taste.
7. Serve in bowls, top with remaining coriander and a dollop of yoghurt.

Nutrition Info (per serve)

• Energy: 1844kJ / 432 Calories
• Protein: Good source
• Fibre: Good source
• Saturated Fat: Low
• Vegetable Serves: 2 per serve