Add the chicken stock, drained chickpeas, apricots and tinned or canned tomatoes. Bring to a boil then reduce the heat and simmer for 10 minutes. Serve.
200 ml chicken stock, 75 g dried apricots, 240 g chickpeas, 800 g tinned tomatoes, 4 tablespoon fresh mint
Notes
Nutritional Information
The nutritional information is an estimate and is just for the tagine (ie. does not include sides) as you can choose a variety of side dishes.
Recipe Notes
Minced or Ground Chicken - buy this in stores or see below for how to easily turn chicken meat into minced chicken. I've used boneless chicken thighs as they are slightly more moist than chicken breast meat. They are also usually cheaper.
Spices - tumeric, ground cinnamon, and cumin are traditional North African spices used in tagines.
Dried Apricots - dried fruits are traditional ingredients in a tagine.
Chickpeas - use chickpeas in water not dried chickpeas as the cooking time is not long enough to rehydrate them.
Tinned or canned tomatoes - use good quality tomatoes. Be aware that cheaper varieties have a higher water content so will give a runnier sauce.
Stock - I use a ready made chicken stock cube.
Storage
You can keep this dish in the fridge for 2 -3 days. A chicken tagine can be frozen for 3 - 4 months.