Chicken tagine

Ingredients

• Olive oil: 2 tbsp
• Chicken thighs : 8. bone-in
• Aubergine: 1. diced
• Onions: 2. sliced
• Carrots: 4. sliced
• Dried apricot: 80g
• Chicken broth: 470ml
• Tomato paste: 2 tbsp
• Lemon juice: 2 tbsp
• All purpose flour: 2 tbsp
• Ground cumin: 1.5 tsp
• Ground cinnamon: 1 tsp
• Black pepper: to taste
• Water: 240ml
• Couscous: 170g

Instructions

1. 1

   Heat the olive oil in a skillet over medium heat. Add the chicken thighs to the skillet with the diced aubergine. Cook until the chicken is browned for 5 minutes. Remove from the skillet and set aside.

2. 2

   Place the browned chicken and aubergine into the bottom of a tagine or Dutch oven. Add the sliced onions,carrots and dried apricots.

3. 3

   In a mixing bowl,whisk the chicken broth,tomato paste,lemon juice,all-purpose flour,cumin,cinnamon and black pepper. Pour the broth mixture over the ingredients in the tagine. Cover and let cook for 1 hour over low heat on the stovetop.

4. 4

   Boil the water in a saucepan. Stir in the couscous and remove from the heat. Cover and let stand for 5 minutes until all the water has been absorbed.

5. 5

   Serve the chicken tagine over the top of the couscous,warm from the tagine.