A Moroccan Inspired Chicken Tagine
This is my version on a Moroccan chicken tagine. People may say that you need to have couscous to accompany the dish, but I do not like couscous, so decided to have white rice instead.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Servings 4 servings
Calories 300 kcal
- 375 grams chicken pieces, diced
- 1 400g tin diced tomatoes
- 1 400g tin chickpeas, drained
- 1 medium carrot, diced small
- 1 Hart and soul recipe base Moroccan tagine
- 1 medium potato, diced small
- 40 mls water
- 12 whole dried apricots
- 40 grams raisins, (optional)
- 1 Lebanese cucumber, cut into chunks
- 1 medium tomato, cut into chunks
- Couscous, cooked to packet directions
In a large frypan heat 1 tablespoon of oil over a medium heat. Add chicken pieces and fry until chicken if golden brown.
Add your Moroccan spices, shop brought or home made. Stir for 1-2 minutes of until fragrant.
Add diced tomatoes, chickpeas, carrot, potato and apricots to the pan and stir well.
Turn the heat down to low and simmer for 30 minutes , or until the chicken pieces are cooked and the vegetables are tender.
Remove from the heat, stir in the raisins (optional)
Serve with couscous, but I had none so used rice.