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Easy chicken tagine

Easy chicken tagine with peppers and fresh parsley

Easy chicken tagine

Name: Easy chicken tagine
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 8 skinless boneless chicken thighs halved if large; 1 onion chopped; 2 tsp grated fresh root ginger; pinch saffron or tumeric; 1 tbsp honey; 400g carrot cut into sticks; small bunch parsley roughly chopped; lemon wedges, to serve

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4 out of 5.173 ratingsRate

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Simple one-pots are perfect for the busy cook. This chicken tagine is great eaten with cous cous for something a bit more filling

Healthy

High-protein

Low calorie

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A star rating of 4.1 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
8 skinless boneless chicken thighs

halved if large
1 onion

chopped
2 tsp grated fresh root ginger
pinch saffron

or tumeric
1 tbsp honey
400g carrot

cut into sticks
small bunch parsley

roughly chopped
lemon

wedges, to serve

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Nutrition: per serving

kcal304

low
fat11g
saturates3g

low
carbs14g
sugars12g
fibre3g
protein39g

high
salt0.48g

low

Method

step 1

Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.
step 2

Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

RECIPE TIPS

TIP: CHICKEN BREASTS

You can make this dish using 4 boneless, skinless chicken breasts instead of thighs. Simply cut them in half and reduce the simmering time to 15 mins.

Recipe from Good Food magazine, April 2008

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A star rating of 4 out of 5.173 ratings

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