Name: Chicken Tagine
Yield: 5
Ingredients: 0.88 lb chick peas; 0.88 lb chicken thighs no bones/skin; 0.67 tbsp cumin, ground; 0.22 lb dried apricots; 1.76 oz Dried Figs; 1.5 tsp garam masala; 2 clove garlic; 1 tbsp olive oil; 1.76 oz Olives: Black; 1 unit potatoes; 2 unit red onion; 1 tsp red pepper flakes; 2 unit tomatoes; 1 tsp turmeric; 1.06 cup vegetable stock

Chicken Tagine

Serves 5

Ingredients

0.88	lb	chick peas
0.88	lb	chicken thighs no bones/skin
0.67	tbsp	cumin, ground
0.22	lb	dried apricots
1.76	oz	Dried Figs
1.5	tsp	garam masala
2	clove	garlic
1	tbsp	olive oil
1.76	oz	Olives: Black
1	unit	potatoes
2	unit	red onion
1	tsp	red pepper flakes
2	unit	tomatoes
1	tsp	turmeric
1.06	cup	vegetable stock

Directions

1. Cook the onions

1. Roughly chop the onions, olives and apricots together

2. Finely chop the garlic

3. Add olive oil, garam masala, cumin, chili flakes, tumeric

4. Cook in a casserole pan on medium heat for about 15 minutes

2. Add the meat/chickpeas

1. Chop the potatoes (with skin) and tomatoes roughly, and add to the onions

2. Add chickpeas and chicken

1. Divide into a vegetarian and a carnivore portion

2. Chop the meat into 2.5cm chunks, and add to the carnivore portion

3. Add the chickpeas (some to both portions, but give a bunch to the vegetarian portion), stock

4. Boil and then simmer for 20 to 25 minutes