Chicken & Chickpea Tagine
16 May 17 |
|
Recipe for chicken and chickpea tagine created for #HealthyShelfie 2016.
Ingredients
- 4 Chicken Breasts, skin removed and choppeed into large chunks
- 1 tsp Cinnamon
- 1 tsp Paprika
- 1 tsp Chilli
- 2 Lemons, juiced
- 1 tbsp Olive Oil
- 1 Red Onion, peeled and thinly sliced
- 4-5 Spring Onions, roughly chopped
- 1 Stick of Celery, roughly chopped
- 2 Carrots, chopped
- 4 Peppers, de-seeded and cut into quiarters
- 400g Tin Chickpeas, drained
- 600ml Low Sodium Chicken Stock
- Whole-grain cous cous to serve
Method
- Marinade the chicken for at least 1 hour or overnight in cinnamon, paprika, chilli flakes and the juice of one lemon.
- Preheat the oven to 180°C. Heat oil in large pan and gently fry red onion, spring onion and celery together, until softened.
- Add the marinated chicken, and stir until chicken is golden brown.
- Add carrots, peppers and chickpeas, cover with low sodium stock and juice from one lemon.
- Place in a tagine or any other oven proof dish with a lid, and put it in the oven for about 1hour 30 minutes – 2 hours, until the carrots and chicken are cooked through.
- Serve with wholegrain couscous!
Carrot| Celery| Chicken| Chickpea| Chilli| Cinnamon| Cous Cous| Lemon| Paprika| Pepper| Red Onion| Spring Onion