For The Chicken:Marinate 2 x 200 g chicken (cut into tikka size cubes) with 3 teaspoons of AL'FEZAPRICOT & CORIANDER TAGINE SAUCE For the Sauce:2 onions5 cloves of garlic4 cm piece of gingerolive oil1 teaspoon apricot jam1 heaped tablespoon al’fez apricot & coriander tagine sauce1 tablespoon of Chermoula1 x 400 g tin of quality chopped tomatoes1 x 400 g tin of light coconut milk1 x 400 g tin of chickpeas For the Chermoula1 tablespoon coriander (chopped)1 tablespoon parsley (chopped)jeeru (cumin) powder Sweet paprika powderSaltBlend the above with a bit of water to make a paste
1.) For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.2.) Heat a large non-stick pan on medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.3.) After a few minutes, once the above has softened, stir in the tagine sauce, followed by the apricot jam and Chermoula. Cook for 2 minutes, stirring regularly.4.) Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.5.) Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your tagine sauce done.6.) Meanwhile, cook the rice on one side - 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.7.) Heat a teaspoon of oil in non-stick frying pan on medium heat, add the marinated chicken and fry for 6 to 8 minutes.8.) Remove the chicken from this pan and add it to the tagine sauce. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken into the simmering sauce for the last 15 minutes, or until the chicken is cooked through. Season the sauce to perfection by tasting salt etc.9.) Serve with fluffy rice.