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Ingredients
| 600 g g | Chicken Breast Chicken Breast | |
| 2 pieces piece | Red Onions Red Onion | |
| 300 g g | Carrots Carrot | |
| 300 g g | Courgette Courgette | |
| 700 ml ml | Chicken Stock Chicken Stock | |
| 100 g g | Figs Figs | |
| 75 g g | Almonds
Almond (Blanched) | |
| 30 g g | Sultanas
Sultanas (Soaked over night in Lemon Juice) | |
| 1 pinches pinch | Salt Salt | |
| 1 pinches pinch | Coriander Coriander | |
| 200 g g | Long Rice Long Rice |
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+ Create new shopping listChicken Tagine
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Method
- Cut the chicken fillets into bite-size chunks, fry in a hot pan & set aside
- Peel & quarter the onions, slice carrots & courgette then fry the vegetables in a hot pan.
- Next add the chicken stock & bring to the boil
- Quarter the figs & add to the vegetables together with the chicken, almonds and sultanas.
- Season with lemon juice, salt, pepper, cinnamon & coriander. Then cover & simmer for 25 mins.
- Add chicken stock as required.
- Cook rice as per instructions then serve in the Tajine.
