Chicken Tagine with Apricots and Chickpeas

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Heat the olive oil in a heavy-based pan. Brown the chicken legs all over for 4 minutes, then remove.

   4:00
2. 2

   Sweat the diced onion in the same pan until translucent. Add the ras el hanout, cinnamon and ginger and toast briefly.

3. 3

   Pour in the passata and 150 ml water, return the chicken, cover and braise over a medium heat for 20 minutes.

   20:00
4. 4

   Add the drained chickpeas and diced apricots, season with salt and simmer uncovered for another 15 minutes until the sauce thickens.

   15:00
5. 5

   Serve sprinkled with fresh parsley, with a little couscous on the side.