Chicken Tagine

  • Serves:
6
  • Prep:
10 min
  • Cook:
60 min

Ingredients

  • 2tsp extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 tbs Moroccan Seasoning powder or 1 jar Moroccan paste – we love Charmaine Solomon if you want to splurge
  • 4 cups of salt reduced liquid stock (vegetable or chicken)
  • 600g chicken breast, diced into cubes
  • 500g sweet potato, washed and cut into chunks (don’t peel!)
  • 1 zucchini, cut into chunky semi-circles
  • 400g eggplant, chopped into rough chunks
  • 1 cup (150g) green beans, top and tail then cut in half
  • 400g can diced tomatoes
  • 100g dried prunes or apricots
  • 1 cup pearl couscous (uncooked)
  • 50g toasted slivered almonds
  • Flat-leaf parsley for garnish

Method

  1. Heat oil in a large pot on low- medium heat
  2. Add onion and cook, stirring until transparent. Add Moroccan seasoning and chicken, and cook to brown the outside of the chicken
  3. Add 2.5 cups of the stock, all the vegetables, canned tomatoes, prunes and simmer, uncovered, for 30- 60 minutes. When ready, the sweet potato should be tender & chicken cooked through. The liquid should have reduced to thicken
  4. Meanwhile, heat the remaining 1.5 cups of stock in a saucepan to simmer. Add couscous and leave to simmer until all liquid has disappeared. Take off the heat and allow to stand for 5- 10 minutes, tossing lightly with a fork to fluff up
  5. Serve mounds of couscous topped with tagine, sprinkle with almonds and parsley to garnish

 

Top Tip: For an easy variation, try lamb instead of chicken and swap the sweet potato for potato. If you want an easy fibre boost – try adding a can of chickpeas towards the end of cooking.

This recipe freezes well, making it perfect to batch cook

Nutrition

Per Serve

Energy:

1815kJ
(435kcal)

Protein:

33g

Fat:

9g
(saturated 1.3g)

Carbohydrate:

48g

Fibre:

10g

Sodium:

683mg

Fruit:

0.5

serves

Vegetables:

3

serves

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