Chicken and chickpea tagine
2
Points®
Total time: 4 hr 30 min • Prep: 20 min • Cook: 4 hr 10 min • Serves: 4 • Difficulty: Easy
The tagine method of cooking is a traditional slow-cooking technique, but we’ve taken the recipe and used a slow-cooker instead. Cooked for four hours, the chicken legs are tender and the chickpeas and sweet potato are infused with fresh tasting ginger, garlic and Moroccan flavours.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium
Garlic
2 clove(s)
Fresh ginger
2 tsp
Moroccan seasoning
1½ tbs
Skinless chicken drumstick
8 individual, lovely leg (Buy 8)
Salt reduced chicken stock
1½ cup(s)
Orange sweet potato (kumara)
400 g
Parsnip
2 small
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
Baby spinach
60 g
Fresh coriander
⅓ cup(s)
Instructions
1
Heat oil in a medium non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger and seasoning and cook, stirring, for 30 seconds. Transfer to a 4.5L (18-cup) slow cooker.
2
Add chicken to slow cooker and turn to coat in onion mixture. Add stock, sweet potato, parsnip and chickpeas. Cover and cook on low for 4 hours.
3
Uncover and add spinach to cooker. Leave for 5 minutes to wilt, then stir through. Top with coriander.
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