Chicken and prosciutto tagine

Chicken and prosciutto tagine

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
75 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
4 skinless chicken thigh cutlets
4 slices prosciutto
oil, for cooking
1 onion, diced
2 garlic cloves, crushed
1 teaspoon grated root ginger
pinch freshly grated nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
pinch cayenne pepper
400g tinned chopped tomatoes
250ml chicken stock
400g tinned chopped tomatoes
250ml chicken stock
400g tinned chickpeas, rinsed and drained
65g chopped dried apricots
salt
coriander leaves

Method

  1. Wrap each chicken cutlet in a slice of prosciutto. Heat a heavy-based casserole pot over a medium–high heat. Add a splash of oil and cook the chicken until brown all over. Transfer to a warm plate and cover to keep warm.
  2. Return the pan to the heat and add more oil if necessary. Add the onion and cook for 3–4 minutes, or until soft. Add the garlic, ginger and spices and cook for 1–2 minutes, or until fragrant. Add the tomatoes and stock and bring to the boil. Return the chicken to the pot along with the chickpeas and apricots. Season well with salt. Reduce to a simmer, then cover the pan and cook for 40 minutes.
  3. Check the seasoning, add the coriander leaves and serve with pilaf or couscous.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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