Photo of Chicken and chickpea tagine by WW

Chicken and chickpea tagine

10
8
5
SmartPoints® value per serving
Total Time
4 hr 30 min
Prep
20 min
Cook
4 hr 10 min
Serves
4
Difficulty
Moderate
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

chickpeas, canned, rinsed, drained

1 can(s), (1 x 400g)

baby spinach leaves

60 g

fresh coriander

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.

Notes

SERVING SUGGESTION: Couscous. TIP: STOVE-TOP METHOD - Bake, covered, in a casserole dish, in a 180°C oven for 50 minutes.

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