Chicken, date and pumpkin tagine
1
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Stewed dates and pumpkin gives this Moroccan-style chicken casserole a lovely sweetness and texture.
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
8 large, fat trimmed, halved fillets
Brown onion
2 medium, cut into wedges
Garlic
6 clove(s), crushed
Moroccan seasoning
1 tbs
Chicken stock
2 cup(s)
Canned chickpeas, rinsed and drained
800 g, 2 x 400g cans
Pumpkin
1200 g, peeled, cut into chunks
Fresh dates
8 individual, halved, seeded
Lemon juice
1 tbs
Fresh coriander
½ cup(s), leaves
Instructions
1
Heat half the oil in a large heavy-based saucepan over high heat. Season the chicken with salt and pepper and cook, in 3 batches, for 4 minutes or until well browned. Set aside.
2
Heat the remaining oil in the same pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Stir in the garlic and spice mix and cook for 1 minute or until fragrant. Add the stock. Return the chicken to the pan with the chickpeas and half the pumpkin. Bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Stir through the remaining pumpkin and date. Cook for a further 20 minutes or until the chicken is cooked and the pumpkin is tender.
3
Stir in the lemon juice. Top with coriander to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.