Chicken and Apricot Tagine
Chicken and Apricot Tagine, with measured ingredients and a clear cooking method. Serve with Belgian Blonde for a relaxed ProjectBeer table.
main · Serves 4
Chicken and Apricot Tagine
Bring chicken and apricot tagine to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Belgian Blonde when the food is ready.
Ingredients
Serves 4
700 g boneless chicken thighs
1 onion, sliced
150 g dried apricots
400 g tin chopped tomatoes
250 ml chicken stock
2 tsp ras el hanout
1 tbsp olive oil
200 g couscous
15 g coriander
Instructions
Brown chicken in oil for 3 minutes per side and remove. Soften onion for 7 minutes.
Stir in spice mix for 30 seconds, then tomatoes, stock, apricots and chicken. Bring to a gentle simmer.
Cover and simmer for 35–40 minutes until tender and chicken reaches 75°C. Uncover for final 10 minutes if sauce is thin.
Prepare couscous following packet using boiling water, fluff and serve with the tagine and coriander.
Serving Suggestions
Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.
Pairing Tips
Start with Belgian Blonde. Light honeyed malt and fruity yeast notes work with gentle sweetness and rich textures while a dry finish provides balance. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.