Chicken Marbella and Apricot Tagine

This week has brought another cold spell, crushing our hopes of a mild lead in to spring. What better way to warm up in the evening than with a hot bowl of Moroccan stew? We have just added another delicious product, Marbella Sauce, to our Telegraph Hill collection alongside their Apricot and Olive Tagine. We've been loving these Telegraph Hill sauces; they make it so easy to cook dinner and result in filling, flavoursome dishes. Best of all they are gluten-free, so everyone in the family (regardless of dietary requirements) can enjoy! If you are stuck for dinner ideas why not stop by and pick up one of these sauces?

Apricot and Olive Tagine (GF)

Ingredients

• 1 packet of Apricot and Olive Tagine Sauce
• 500g sliced beef
• 1.5 C stock
• 1 can chickpeas or beans
• 3/4 C diced potatoes or carrots
• 1-2 C chopped spinach, silverbeet, or winter green of your choice

Brown the sliced beef in a large pan/dutch oven over medium heat.

Add the sauce, add 1.5 cups of stock or water, cover, and bake/slow cook for about an 1.5 hours.

Add the beans, and diced vegetables and cook for a further 20-30 minutes or until 5 minutes shy of done. 

Add the chopped greens and cook uncovered for a further 5 minutes or until the greens are wilted and tender. 

Serve on a bed of herby, lemony couscous.

Chicken Marbella (GF)

Preheat oven to 180° C. 

Pour sauce over 8 chicken thighs in an oven proof baking dish and marinate for 2 hours if you have time.

Place uncovered in the oven and bake for 40-50 minutes or until done. Baste every 10 minutes so it doesn't dry out.

Serve with mashed potatoes, salad, olive oil and fresh bread.