Chicken Tagine
- PREP TIME: 10 mins
- COOK TIME: 55 mins
- SERVES: 4
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Ingredients
- 1 teaspoon each of ground paprika, cumin and cinnamon
- ½ teaspoon ground coriander
- 1 onion finely diced
- 1 clove garlic, crushed
- 1kg skinless chicken casserole pieces
- 1 ½ cups liquid chicken stock
- 500g frozen Birds Eye Country Harvest Peas, Carrots and Cauliflower
- 10 Turkish dried apricots
- 1 tablespoon honey
- ¼ cup fresh coriander leaves for garnish
- Roasted flaked almonds for garnish
Instructions
- In a large saucepan combine paprika, cumin, cinnamon, coriander, onion, garlic and chicken.
- Stir in stock, cover and simmer for 45 minutes, stirring occasionally.
- Add vegetables and apricots and simmer for a further 10 minutes. Stir in honey and serve garnished with fresh coriander leaves and almonds.
Hint:
This dish is traditionally served with couscous.
Nutritional Information
| Per Serve | |
| ENERGY |
2408kJ
|
| PROTEIN |
64.60g
|
| FAT TOTAL |
26g
|
| FAT SATURATED |
6.40g
|
| CARBS TOTAL |
17.90g
|
| CARBS SUGARS |
13.50g
|
| SODIUM |
707mg
|
| CHOLESTEROL |
155mg
|
| DIETARY FIBRE |
8.9g
|
