Ingredientschicken and moroccan tagine

  • 400-500g chicken thigh fillets
  • 2 tbsp coconut oil (or olive oil)
  • 2 brown onions (halved & sliced)
  • 1 tsp garlic paste
  • 2 tsp ground ginger
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 2x 400g can diced tomatoes
  • 1 cup vegetable stock
  • 1 sweet potato (peeled & chopped)
  • 1 carrot (chopped)
  • 1/2 an eggplant (chopped)
  • 8 pitted dates (halved)
  • 2 tsp honey
  • salt & pepper
  • handful chopped almonds

Directions

  1. In a deep dish pan or a heat proof casserole dish brown half of the chicken and remove. Do the same with the other half and remove from pan.
  2. Add oil, onion & garlic to medium heated pan until onion is soft and brown
  3. Add cumin, ginger & turmeric to pan until onion is coated.
  4. Add can tomatoes & vegetable stock and bring to boil.
  5. Add chicken, veggies & dates.
  6. Reduce heat to a simmer & season with salt & pepper. Stir through honey.
  7. Let simmer u Tim the chicken is cooked through. Approx 1/2 an hour.
  8. Garnish with chopped almonds and serve with brown rice.