20 January 2014

Caz's Chicken Tagine

Here's the latest of my healthy eating weekend recipes!

I was very pleased with how this dish turned out. I've made a lamb tagine a few times before and I based this on the same recipe but also decided to do that hugely satisfying thing of looking through the spice drawer to inspire me into throwing in a few extra ingredients. I used skinless chicken instead of lamb as it is lower in fat. I also decided to remove some of the sauce from the tagine before I put it in the oven and reduce it down separately to make it lovely and thick, infusing it with flavour.

As well as the super-nutritious dried apricots, I added a handful of sultanas for that extra dash of sweetness. Served with a small bowl of brown rice and a little sweet potato mash, this was really delicious. I did, however, make far too much for just Alex and I and ended up going back at 9pm to pick at the leftovers with a teaspoon. Not quite so healthy!

Serves 4

You will need:
2 chicken breasts, skinless
4 chicken thighs, skinless
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground turmeric
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp Chinese 5 spice (I know I always use this but I just love the stuff!)
1 tsp saffron stamens
1 tsp ground ginger
1 tsp dried chilli
1 tsp coriander seeds, crushed

A knob of butter
1 onion, finely chopped
1 clove of garlic, crushed
Handful of sultanas
150g dried apricots (or to taste)
2 tbsp honey
1 tsp balsamic vinegar
A few drops of tabasco
500ml chicken stock
2 tins chopped tomatoes
1 tbsp flaked almonds
15g black olives, halved (optional - I left them out as Alex isn't a fan)

Handful of coriander leaves
Small handful mint leaves

1. Cut the chicken into bite size chunks and mix well with the spices in a bowl. 
Cover and leave in the fridge for at least 4 hours. Bring back to room temperature before cooking.

2. Preheat the oven to 160C. Heat some olive oil in a large saucepan, brown the chicken quickly then set aside. 
Also set aside any spices left behind in the bowl that the chicken was in.

3. Melt the butter in a small saucepan and sweat the onion and garlic on a low heat until soft. 
Add the leftover spices from the chicken and cook for another minute.

4. Heat a little more olive oil in the large pan and add the chicken, onion, sultanas, apricots, honey, vinegar, tabasco, stock, tomatoes and most of the flaked almonds. Mix well then bring to the boil. 

5. Transfer the tagine to a heatproof dish, reserving a good few ladlefuls of the sauce. 
Put the tagine in the oven and cook for 25 minutes.

6. Boil the reserved sauce in a small saucepan until reduced and thick. 
When the tagine is cooked, mix the thickened sauce back in and add the coriander and mint. Sprinkle on a few extra flaked almonds and serve with brown rice.

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  1. This is making my mouth water!

  2. Shopping literally has just been delivered... I wonder what I'm going to be making this week....Hmmmm.
    Looks utterly scrummy, and seeing the success I had with your last healthy recipe, I'm definitely up for giving this a go!
    (P.S. Impressed you only pick at food with a tsp! Tablespoons are much easier...)
    Emily xx
    My Ginger Bread Journey

    1. Great, I hope you like it! Yeah, I think I convince myself that eating most of the leftovers with a teaspoon over a longer period of time is somehow better than eating it quicker with a tablespoon... xx

  3. Looks delicious! Will definitely be trying this recipe :) I have the same casserole dish - tragically we asked for it for Christmas!
    Josie xoxo
    Fashion Mumblr

    1. Ha! :) It's a decent dish, that one! x

  4. I've been loving all your chicken recipes, so so good!!
    I don't have a casserole dish, but I might have to invest in one. Think it's time.

    {Teffy's Perks} X

    1. Thanks! There is a lot of chicken in there isn't there? Mainly because the most healthy, low fat meats are chicken and fish and my man doesn't really like fish... xx

  5. this looks so good! you're a great cook Caroline :) I would love a nice casserole dish like that one, the good ones last a lifetime x

  6. Mmmmm tagines are just SO tasty! I really miss the heady aromas of Morocco and the Middle East after reading this post, so wholesome and healthy and fresh tasting.
    x x x
    {The Lobster & Me}


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