Chicken & chickpea tagine
10
Points®
Total time: 4 hr 30 min • Prep: 20 min • Cook: 4 hr 10 min • Serves: 4 • Difficulty: Easy
Bring a taste of Morocco to your own kitchen with this super-simple take on a tagine
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 large
Garlic
2 clove(s)
Root Ginger
2 teaspoon(s)
Moroccan seasoning
20 g
Chicken drumstick, skinless, raw
8 drumstick(s), edible part
Chicken stock cube(s)
1 cube(s)
Sweet potato, raw
400 g
Parsnip, raw
2 small
Chickpeas, cooked
1 can(s), large, drained
Spinach
60 g
Coriander, fresh
1 teaspoon(s)
Instructions
1
Heat the oil in a nonstick frying pan over a medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic, ginger and seasoning and cook, stirring, for 30 seconds. Transfer to a 4.5-litre slow cooker.
2
Add the chicken to the slow cooker and turn to coat in the onion mixture. Stir in 375ml stock, sweet potatoes, parsnips and chickpeas. Cover and cook on a low setting for 4 hours.
3
Add the spinach to the slow cooker. Cover and leave for 5 minutes to wilt, then stir through.
4
Ladle the tagine into bowls and serve topped with the coriander.
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