Chicken and Butter Bean Tagine


500g Diced Chicken Thigh

12g Ras El Hanout Rub

300g Onion

10g Fresh Garlic

800g Chopped Tomatoes in Tomato Juice

100g Carrots

400g Butter Beans in Water

10g Coriander

15ml Sunflower Oil

50g Dried Apricots



1 Rub the chicken through the spice n tice
2 Peel and dice the onions and carrots
3 Peel and crush the garlic
4 Drain the butter beans
5 Wash and chop the coriander
6 Chop the apricots



1 In a large pan heat oil and add chicken until browned
2 Add onion, garlic and carrot and continue to cook for 5 -10 minutes
3 Add chopped tomatoes and butter beans and apricots, bring to the boil cover and place in the oven at 140 for approx. 1 hour or until chicken is
4 Add the chopped coriander before serving