CHICKEN TAGINE

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!

Happy cooking

Ingredients

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)

Method

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.

Enjoy!

Mixed seafood coconut curry

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We are exploring the versatility of curry dishes this season (cold nights) It is incredibly comforting and satisfying and pairs well with just about any base.
This mixed seafood coconut curry will wow your taste buds and have you going for more. It is also a good idea for valentine eat in.


The combination of fresh scallops, giant shrimps and fish pie mix finished with squeeze of lemon for that tarty, sweet and fresh touch is everything and more, it makes this curry extra special and one to treat a loved one to this valentine. Lemon in this recipe gives this curry a crisp, clean flavour that allows other ingredients to shine.
The citric acid from lemon reduces the fishy smell, So, don’t ruin the night, throw in some lemon wedges (some people find it unpleasant. ha-ha) keep it crisp, fresh and fruity! Another good news is that your meal will be ready in under half an hour, even when you make your own curry paste from scratch. Which is less than the waiting times in most restaurants, it is worth trying! serve with rice, chapatis, whole wheat wraps, fries, bulgur wheat or quinoa and you will be golden!
My husband’s favourite ever, he is a big fan of hot and spicy! Year round and this curry ticks the box.
Ok! Let’s get cooking!!


INGREDIENTS

  •  2 Onions, 3 celery sticks
  • 4 cloves of garlic
  • 2cm piece of ginger
  • 5 fresh green chilli and red birds eye chilli.
  • 2 packs fish pie mix
  • Scallops and giant shrimps
  • 1tbsp. extra virgin olive oil
  • 1 tsp. mustard seeds
  • curry leaves
  • 1 tbsp. chilli powder
  • 1 tsp. turmeric
  • 2tbspns garam masala
  • 1 tin of light coconut milk
  • 1 tin of chopped tomatoes
  • few sprigs of fresh coriander or parsley


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METHOD

  1. Blend the Onions , celery, garlic, ginger tomatoes and pepper . 
  2. Heat  oil in a skillet add the mustard and curry leaves and cook until fragrant.
  3. Add the blended veggies and cook  for 5 minutes, or until softened.
  4. Mix in the chilli powder and turmeric together with a splash of water, then add the seafood mix, coconut milk and season, bring to the boil, then simmer for 15 minutes, or until the fish is cooked and the sauce has reduced. 
  5. Garnish with  coriander or parsley leaves ,lemon wedges and Enjoy with base of choice. 
garnish with parsley or coriander
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Served with generous heaping of vegetables and coarse bulgur wheat
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Served with parsnip chips and cress… Oh that scallop!

Printable recipe: click on the link https://sites.google.com/site/healthfulnonyecom/mixed-seafood-coconut-curry