Easy chicken tagine
100%
0
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories407.3 kcal (20%)
Total Fat16.2 g (23%)
Carbs32 g (12%)
Sugars18.2 g (20%)
Protein35.9 g (72%)
Sodium1322.6 mg (66%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspolive oil
2onion
medium, peeled and thinly sliced
600gboneless skinless chicken thighs
quartered
3 tspground cumin
3 tspground coriander
½ tspground cinnamon
2red peppers
deseeded and cut into roughly 3cm chunks
2 x 400gcan chopped tomatoes
1 x 210gchickpeas
can, drained
50gdried apricots
roughly chopped
2chicken stock cube
2 handfulsfresh coriander
or parsley, leaves roughly chopped, to serve
Instructions
Step 1
Preheat the oven to 200°C/fan 180°C/Gas
Step 2
Heat the oil in a medium flame-proof casserole over a medium heat.
Step 3
Add the onion and chicken and gently fry for 6-8 minutes, or until the onion is lightly browned stirring regularly.
Step 4
Sprinkle with the spices and cook for a few seconds more, stirring.
Step 5
Add the pepper, tomatoes, chickpeas, apricots and crumbled stock cube.
Step 6
Pour in 250ml water, season with sea salt and plenty of ground black pepper and bring to a simmer.
Step 7
Cover with a lid and cook in the oven for 45 minutes, or until the chicken is tender and the sauce has thickened.
Step 8
Sprinkle with coriander or parsley to serve.
Step 9
For a meat-free version, omit the chicken, which is 163cals per serving, use a veggie stock cube and add 200g cubed butternut squash instead.
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