Name: Moroccan Chicken and Chickpeas Tagine
Ingredients: 750 g chicken thigh cutlets; 2 Tbsp flour; 1 onion, chopped; 1 clove garlic, crushed; ½ tsp ground cinnamon; 1 tsp ground cumin; 1 cup chicken stock; 400 g can Wattie's Chickpeas in Springwater, drained; ½ cup raisins; 1-2 tsp grated lemon zest; chopped parsley to garnish

Moroccan Chicken and Chickpeas Tagine

Enjoy beautiful flavours of Morocco with this warm and comforting tagine packed full of Wattie's chickpeas, and exotic spices. Delicious served over couscous with your favourite vegetables.

Makes 4

Prep Time 15 minutes

Cook Time 45-50 minutes

Ingredients

750 g chicken thigh cutlets

2 Tbsp flour

1 onion, chopped

1 clove garlic, crushed

½ tsp ground cinnamon

1 tsp ground cumin

1 cup chicken stock

400g can Wattie's Chickpeas in Springwater, drained

½ cup raisins

1-2 tsp grated lemon zest

chopped parsley to garnish

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

Method

Step 1

Toss the chicken thigh cutlets in flour. Heat a dash of oil in a lidded frying pan. Add chicken and brown over a high heat. Transfer chicken to a plate and set aside.

Step 2

Reduce the heat and add onion, adding a little extra oil if necessary. Cook over medium heat for 2-3 minutes until onion is soft. Add garlic, cumin and cinnamon and continue cooking a further minute.

Step 3

Return chicken to the pan. Pour over stock. Bring to the boil. Reduce heat. Cover and simmer for 30 minutes.

Step 4

Add Wattie’s Chickpeas and raisins. Stir. Cover and continue cooking for a further 15-20 minutes until chicken is tender. Stir in lemon zest. Season to taste. Garnish with plenty of chopped parsley. Serve with couscous and your favourite vegetables.

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Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

750 g chicken thigh cutlets

2

2 Tbsp flour

3

1 onion, chopped

4

1 clove garlic, crushed

5

½ tsp ground cinnamon

6

1 tsp ground cumin

7

1 cup chicken stock

8

400 g can Wattie's Chickpeas in Springwater, drained

9

½ cup raisins

10

1-2 tsp grated lemon zest

11

chopped parsley to garnish

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