Recipe: Chicken and Vegetable Tagine

Chicken and Vegetable Tagine

{Serves 2}

Ingredients

• 2 tbsp olive oil
• 1/2 onion, diced
• 2-3 skinless chicken thighs, diced into 2cm chunks
• 1/4 tspn ground turmeric
• 1/4 tspn ground cumin
• 1 small pinch of saffron threads
• 1 cinnamon stick
• 1 tomato, diced
• 1 carrot, diced
• 1/2 zucchini, diced
• 125g tin chickpeas, drained
• 1 tbsp chopped parsley
• 1 tbsp chopped coriander

Method

1. Heat the oil in a tagine or saucepan.
2. Over a medium-low heat, cook the onion and chicken until the chicken has lost its pinkness.
3. Add the turmeric and cumin and stir for 1 minute.
4. Add 400ml of hot water, the saffron, cinnamon stick and tomato.
5. Season generously with salt and pepper.
6. Bring to a boil then turn the heat to low.
7. Cover and cook for 20 minutes.
8. Add the carrot, stir well, cover and cook for 20 minutes.
9. Stir in the zucchini and chickpeas then cover and cook for a further 20 minutes.
10. By this stage, the tagine should be saucy but not too dry – if it is drying out then add a little more water.
11. Stir in the herbs then serve over cous cous or steamed rice.