Moroccan Chicken Apricot Tagine

Ingredients

• 1 1/2 Tbsp Gregg's Moroccan Seasoning
• 500g boneless chicken, diced
• 2 Tbsp olive oil
• 1 large onion, diced
• 2 tsp Gregg's Crushed Garlic
• 2 tsp Gregg's Crushed Ginger
• 1 x 50g sachet Gregg's Tomato Paste
• 1 1/2 cups liquid chicken stock
• 1/2 cup dried apricots
• Gregg's Natural Sea Salt, freshly ground
• Gregg's Whole Black Peppercorns, freshly ground

Method

Toss the chicken in the Gregg's Moroccan Seasoning.

Heat the oil in a frying pan over medium heat. Add the chicken, brown without burning.

Add the onion, Gregg's Crushed Garlic and Crushed Ginger to the pan and cook until the onion is soft.

Add the Gregg's Tomato Paste, stock and apricots and bring to the boil.

Simmer uncovered over low heat for 20 minutes or until the chicken is cooked and the sauce is thickened. Add a little water or stock if required.

Season with Gregg's Sea Salt and Black Pepper to taste and serve on rice or couscous with green vegetables.