Turn up the heat with this delicious healthy homemade chicken tagine made with aromatic spices from North Africa.
If spice is your thing then you’d definitely love this pot. Ras el hanout is a north African spice (Algeria,morocco) A mixture of the best spice you can ever imagine, I love the intensity of the flavour and how it goes well with coriander. However if you can’t find it, you can use garam masala or curry powder with coriander powder or leaves.
The lovely thing about this recipe is that it is easily adaptable vegetarian or vegan recipe, just skip the chicken and add more chickpeas, butter beans or kidney beans. You can also add quorn or tofu just about any other vegan alternative will work well in this recipe
You can batch cook and fridge or freeze you save kitchen time and cost of weekly lunch or dinner. plus you get the opportunity to add more vegetables to your diet…hello fibre!
Serve with brown rice, cauliflower rice, bulgur wheat or quinoa for a perfect balanced diet.
Keeping it really quick and simple today until next time.
Please do not forget to let me know how you get on!
1. Fresh chicken breast or chicken off the bone , cut into bits
2. 2-3 red bell pepper ( chopped)
3. 2 courgette (chopped)
4. Carrots( optional)
4. Green bean ( optional)
5. 2 chicken stock cube
6. 2 tins chopped tomatoes
7. 2 tins butter beans or chickpeas
8. 3 onions chopped
9. 2Tsp fresh ginger
10. 4 cloves garlic
11. 3Tbspn coriander
12. 2tbspn ras el hanout
13. 1 Tbspn freshly squeezed lemon
14. 4 Tbspn olive oil
15. 1 Tspn chilli or paprika ( optional)
1. If using chicken off the bone cook it first and set aside( add seasoning of choice) if using chicken breast skip this stage.
Heat oil in a pan and saute onions, garlic and ginger
2 . Add chicken to the mix and cook properly if using chicken breast( 8mins) or just add your already cooked meat.
3. Add courgette, tomatoes, peppers, beans and all the seasonings including lemon
4. cook on low heat for 25-30 mins , taste add more seasoning if required then simmer for a further 5mins to allow flavours to come together.
Serve with brown rice , quinoa , bulgur, or cauliflower rice.