Name: Chicken and carrot tagine
Prep time: 10 min
Cook time: 105 min
Total time: 115 min
Yield: 1
Ingredients: 18.20 gm olive oil; 8 skinless chicken thigh cutlets, trimmed; 1 medium brown onion, finely chopped; 1 tsp ground coriander; 2.50 gm ground cumin; 1 tsp ground turmeric; 1.25 gm ground ginger; 1/2 tsp fennel seeds; 1/2 tsp dried chilli flakes; 2 garlic cloves, crushed; 20.00 ml plain flour; 2 large orange carrots, peeled, cut into 2cm thick rounds; 2 large purple carrots, peeled, cut into 2cm thick rounds; 382.50 gm chicken style liquid stock; 400g can crushed tomatoes; 400g can chickpeas, drained, rinsed; 90g olive; 28.60 gm honey; Couscous, to serve; Fresh coriander leaves, to serve; Toasted flaked almonds, to serve

Chicken and carrot tagine

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Prep Time:
10 minutes

Cook Time:
105 minutes

Total Time:
115 minutes

Carrots shine in this delicious and healthy chicken tagine.

Ingredients:

18.20 gm olive oil
8 skinless chicken thigh cutlets, trimmed
1 medium brown onion, finely chopped
1 tsp ground coriander
2.50 gm ground cumin
1 tsp ground turmeric
1.25 gm ground ginger
1/2 tsp fennel seeds
1/2 tsp dried chilli flakes
20.00 ml plain flour
2 large orange carrots, peeled, cut into 2cm thick rounds
2 large purple carrots, peeled, cut into 2cm thick rounds
382.50 gm chicken style liquid stock
400g can crushed tomatoes
400g can chickpeas, drained, rinsed
90g olive
28.60 gm honey
Couscous, to serve
Fresh coriander leaves, to serve
Toasted flaked almonds, to serve

Instructions:

In a saucepan over medium-high heat, sizzle chicken in 1 teaspoon oil until both sides are beautifully browned, then set aside.
- Lower the heat to medium, then add the remaining oil to the pan followed by the onion. Cook and stir for 2 to 3 minutes until softened. - Next, add the coriander, cumin, turmeric, ginger, fennel, chili, and garlic, and cook and stir for 1 minute until fragrant. - Add flour and carrots, cook and stir for 1 minute until combined. - Pour in the stock and tomato, stir to combine. Add the chicken back to the pan, season with salt and pepper, and bring to a boil. - Reduce the heat to low, cover, and simmer for 45 minutes. - Uncover and simmer for an additional 30 minutes or until the carrots are tender.
Combine chickpeas, olives, and honey in the pot. Simmer for 15 minutes or until the chicken is tender and everything is heated through. Serve the tagine over couscous and garnish with coriander and almonds.

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