Chicken tagine wraps with prunes and dried apricots
The flavours of a Moroccan tagine in a wrap: chicken with onion, garlic, spices, prunes, dried apricots and a touch of lemon. The chicken finishes cooking slowly in stock until tender while the dried fruit softens in the sauce. Then it is spooned into warm wheat tortillas and rolled up.
- Time
- 35 min
- Servings
- 2
- Difficulty
- Medium
Ingredients
- 4 wheat tortillas
- 500 g chicken breast
- 1 onion
- 2 garlic cloves
- 1 cup chicken stock
- 1/2 cup pitted prunes
- 1/2 cup dried apricots
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Ground ginger
- Turmeric and cumin
- Salt and pepper
Method
- In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and the chopped garlic cloves. Cook until the onion is soft.
- Add the spices and cook for 1 minute.
- Add 500 g of chicken breast cut into strips. Cook until the chicken is golden.
- Pour in 1 cup of chicken stock and bring to the boil. Reduce the heat and simmer for 15 minutes.
- Add 1/2 cup of prunes and 1/2 cup of chopped dried apricots. Cook for 5 more minutes. Add the juice of 1 lemon and mix well.
- Warm the wheat tortillas and add a portion of the chicken tagine. Roll up the tortilla to form the wrap.
Made with
