Ingredients
- 1 tablespoon olive oil
- 8 skinless chicken thigh cutlets, trimmed
- 1 medium brown onion, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon dried chilli flakes
- 2 garlic cloves, crushed
- 1 tablespoon plain flour
- 2 large orange Wilcox carrots, peeled, cut into 2cm thick rounds
- 2 large purple carrots, peeled, cut into 2cm thick rounds
- 1 1/2 cups Massel chicken style liquid stock
- 400g can crushed tomatoes
- 400g can chickpeas, drained, rinsed
- 1/3 cup (90g) Sicilian green olives
- 1 tablespoon honey
- Couscous, to serve
- Fresh coriander leaves, to serve
- Toasted flaked almonds, to serve
Directions
- Step 1 Heat 1 teaspoon oil in a saucepan over medium-high heat. Cook chicken for 2 minutes each side until browned. Set aside.
- Step 2 Reduce heat to medium. Add remaining oil to pan. Add onion. Cook, stirring, for 2 to 3 minutes or until softened. Add coriander, cumin, turmeric, ginger, fennel, chilli and garlic. Cook, stirring, for 1 minute or until fragrant. Add flour and carrots. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Stir to combine. Return chicken to pan. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, covered, for 45 minutes. Simmer, uncovered, for 30 minutes or until carrots are tender.
- Step 3 Add chickpeas, olives and honey. Simmer for 15 minutes or until heated through and chicken is tender. Serve tagine on couscous. Sprinkle with coriander and almonds.
Recipe courtesy of www.taste.com.au
Serving size 4