Spiced apricot and chicken tagine

Interestingly enough, due to its shape, a tagine actually cooks by steaming, just like your microwave oven. Serve the tagine with steamed couscous with plumped raisins and finely chopped fresh coriander tossed into it.

Ingredients

1 kilogram chicken thigh fillets, chopped

1 tablespoon olive oil

2 clove garlic, crushed

1 brown onion (200g),chopped finely

1/4 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

1 cup (250ml) hot chicken stock

1 tablespoon honey

1 cup (150g) dried apricots

1 tablespoon cornflour

1 tablespoon water

1/2 cup (80g) blanched almonds

2 tablespoon coarsely chopped fresh coriander

Method

1.Combine chicken, oil, garlic, onion and spices in large microwave-safe bowl; cook, covered, on MEDIUM-HIGH (70%) 15 minutes, stirring once during cooking.

2.Add stock, honey and apricots; cook, uncovered, on MEDIUM-HIGH (70%) about 5 minutes or until apricots are tender. Stir in blended cornflour and the water; cook, uncovered, on MEDIUM-HIGH (70%) about 3 minutes or until mixture boils and thickens slightly, stirring once during cooking.

3.Cook nuts on microwave-safe plate, uncovered, on HIGH (100%) about 3 minutes or until browned lightly, stirring twice during cooking. Stir nuts and coriander into tagine.

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