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Spiced Chicken Tagine with Apricots

Posted by Scanpan Australia on 8th Jul 2021

Spiced Chicken Tagine with Apricots

Baby carrot, pumpkin and chickpea tagine is filled with warm spices, healthy produce, and protein rich chickpeas for a warm, cosy lunch or dinner that’s both hearty and delicious!

Ingredients

  • 60ml (1⁄4 cup) olive oil
  • 2 red onions thickly sliced
  • 2 cloves garlic thinly sliced
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp caraway seeds
  • 1 tsp dried chilli flakes (optional)
  • 1 tsp mustard seeds toasted*
  • 700g butternut pumpkin peeled, seeded & cut into 3cm pieces
  • 1 bunch (250g) baby Dutch carrots trimmed and peeled
  • 400g can chickpeas drained, & rinsed
  • 340g jar fire roasted red pepper strips* drained 3 vine-ripened tomatoes
  • 750g ml jar passata sauce
  • 500ml vegetable stock
  • 1⁄4 cup roughly chopped flat-leaf parsley
  • 1⁄4 cup roughly chopped basil
  • 70g (1/3 cup) preserved lemon seeded & cut into strips
  • Crusty bread to serve


  • PISTACHIO GOAT’S CHEESE
  • 2 x 110g soft goats cheese crumbled 70g (1⁄2 cup) roughly chopped pistachios 2 Tbs roughly chopped mint
  • 2 Tbs roughly chopped coriander
  • 2 Tbs extra virgin olive oil

Instructions

To make pistachio goat’s cheese, place all ingredients into a small bowl and toss gently to combine. Season to taste.

Preheat oven to 180 ̊C. Heat oil in your SCANPAN Tagine over high heat. Add onion, garlic and spices; cook stirring occasionally for 4 minutes or until onion has softened and spices are fragrant. Stir in pumpkin, carrots, chickpeas, peppers, tomatoes, sauce and stock. Bring to a simmer and cover with lid, cook in oven for 35 minutes or until vegetables are tender. Season to taste.

To serve, place SCANPAN Tagine on a wooden board in the middle of your table. Scatter over pistachio goats cheese and preserved lemon. Serve with crusty bread on the side.