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1
PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
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2
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
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3
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
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4
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
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5
Finally add tinned tomatoes & mix well.
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6
Pour the above tomato,onion & spice mix into slow cooker or tagine.
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7
Add chicken & chickpeas & mix well.
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8
Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
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9
Give it a gentle but good stir to mix everything together well.
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10
Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
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11
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
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12
Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
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Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
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14
Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
