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. Tips
What do I need?
Select All
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
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
458002:458002
You might also like
.png)