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Lower-GI chicken tagine with sweet potato and ginger
Lower-GI chicken tagine with sweet potato and ginger
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
One-pot wonder dish featuring flavorful chicken and sweet potatoes with a low glycemic index.
Ingredients:
  • 18.20 gm olive oil
  • 600g chicken thigh fillets, trimmed, halved
  • 1 medium brown onion, sliced
  • 2 garlic cloves, chopped
  • 4cm piece fresh ginger, peeled, grated
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1.25 gm ground cinnamon
  • 250g sweet potato, quartered, chopped
  • 1 medium carrot, peeled, cut into 1cm-thick slices
  • 510.00 gm salt reduced chicken style liquid stock
  • 250.00 ml quinoa
  • 7.20 gm honey
  • 125.00 ml fresh coriander leaves, chopped
Instructions:
  • Preheat oven to 180°C/160°C fan-forced. Heat half of the oil in a large flameproof casserole dish over medium heat. Brown chicken in batches for 3 to 4 minutes. Transfer to a plate.
  • In a pan, heat the remaining oil, then add the onion. Stir and cook for 5 minutes or until softened. Next, add the garlic, ginger, cumin, coriander, and cinnamon. Cook for 1 minute until fragrant.
  • Combine the sweet potato and carrot in the baking dish, making sure they are well coated. Add the chicken and pour in the stock. Cover the dish and bake for 30 minutes, or until the vegetables are tender and the chicken is fully cooked.
  • In a large saucepan over medium-high heat, bring quinoa and 2 cups of cold water to a boil. Lower the heat, cover, and simmer for 10 minutes until tender. Remove from heat and let it stand covered for an additional 10 minutes before using.
  • Combine the honey and coriander with the chicken mixture, then season with pepper and serve with quinoa.

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