- 250g chicken breast mini fillets
- 1 leek
- 2 tomatoes
- 1 garlic clove
- A thumb of ginger
- 1 lemon
- 50g dried apricots
- 400g tin of chickpeas
- 1 chicken stock cube
- 2 tsp ras al hanut
- 150g bulgar wheat
- A handful of mint, leaves only
- 1 tbsp olive oil
- 2 tbsp cold water
- Sea salt
- Freshly ground pepper
- 550ml boiling water
Roughly chop the chicken breast mini fillets into bite-size pieces. Warm a casserole dish or deep frying pan for 2 mins. Add 1 tbsp oil and the chicken. Fry for 8 mins to brown them all over.
While the chicken fries, trim the root and top 3cm off the leek. Slice a cross 3cm deep into the top of the leek. Open it out and rinse out any grit. Finely slice the leek.
Lift the chicken out of the pan and pop on a plate. Add the leek to the pan with 2 tbsp cold water and a pinch of salt and pepper. Turn the heat down to medium and cook, stirring once or twice, for 5 mins till the leek has softened.
While the leek cooks, roughly chop the tomatoes. Peel and grate the garlic and ginger. Quarter the lemon. Halve the apricots. Drain and rinse the chickpeas. Crumble the stock cube into a heatproof jug. Stir in 300ml boiling water.
Stir the tomatoes, garlic, ginger and apricots into the leeks. Tip in the chickpeas. Add 2 tsp of the ras al hanut and stir well to mix.
Slide the chicken back into the pan with any juices from the plate. Pour in the chicken stock. Squeeze the lemon wedges over the pan to release their juice. Cover, turn up the heat and bring to the boil. Once it’s boiling, turn the heat down and simmer for 10 mins till the chicken is cooked through.
While the tagine simmers, tip the bulgar wheat into a heatproof bowl. Pour in 250ml boiling water. Cover with a plate and leave to soak for 10 mins. Finely shred the mint leaves.
Taste the tagine and add more salt or pepper if you think it needs it. Drain the bulgar wheat, if it needs it, and divide between 2 warm plates or bowls. Top with the tagine and garnish with the shredded mint.