that's life!: The magazine with heart
Home Real Life | Puzzles | Food | Mum's Club | Pets | Your Life | Win | Videos | Specials
Help
Food>Browse all Recipes>Main>Chicken & Vegetable Tagine
Food

Recipe Collections

Latest Reader Recipes

Add a Recipe

Most Popular

Browse all Recipes

Darlene's Tips

Search for Recipes
 

With the introduction of the new cigarette taxes, will you be looking to quit now?

Yes
No
Maybe
I'd like to, but would need assistance
from:
Posted by on

Chicken & Vegetable Tagine

Send to a friend Print
Chicken & Vegetable Tagine
  Tried & Tested

Rating

Click on a star to rate

Recipe featured in:

Autumn recipes;  Budget recipes;  Chicken recipes;  Chickpeas recipes;  Chilli recipes;  Low-fat recipes;  Make Ahead recipes;  Moroccan recipes;  Onions recipes;  Spring recipes;  Tomato recipes;  Weeknights recipes;  Zucchini recipes 

This recipe was featured in:

 Low-fat Meals Collection

Description

This tagine is so simple and tasty that you can make it any night of the week!

Time

Prep 25 min | Cook 40 min

Serves

6

Ingredients

  • 8 chicken thigh fillets, halved
  • 1 onion, diced
  • 2 teaspoons each fresh thyme leaves and Moroccan seasoning
  • 2 long green chillies, deseeded and finely chopped
  • 2 cinnamon sticks
  • 400g can cherry tomatoes
  • 2 tablespoons honey
  • 400g can chickpeas, drained
  • 2 zucchini, chopped
  • Lemon Couscous, to serve (see below)

Method


  1. Spray chicken and onion with olive oil. Heat a non-stick pan and sear for 2-3 min. Add thyme, Moroccan seasoning, chillies and cinnamon. Mix and cook, stirring, for 5 min.
  2. Pour over tomatoes and honey. Bring to boil, reduce heat to low. Cover and simmer for 15 min.
  3. Add drained chickpeas, zucchini and simmer for 5 min. Season with pepper. Serve with Lemon Couscous or steamed vegetables and garnish with shredded basil.

E 1364kJ | F 13.4g (3.7g sat) | S 436mg (couscous included)

LEMON COUSCOUS


  1. Put 2 cups each couscous and salt-reduced vegetable stock in a bowl. Add 2 diced preserved lemons, stirand cover tightly with plastic wrap.Stand for 5 min. Add 1 teaspoon olive oil and a squeeze of lemon juice. Fluff with a fork to serve.

E 141kJ | F 0.8g (0.1g sat) | S 129mg

Source: that's life! TEST KITCHEN
Photography: RICHARD WHITBREAD

Do you have a recipe to submit?

Share your favourite recipe with us and you could feature in our magazine or our website. Login or Register to submit your recipe

Out Now

Grab this week's copy of that's life! for just $3.10!
See what's on offer inside

that's life! Big heart, small price.
WIN! A brand-new car!

Join our Gold Club or update your details for your chance to win a Holden Barina!
Click here for your chance to win!

Community Noticeboard

Looking for lost friends or family, organising a reunion, or just just have a general query? Try our Community Noticeboard.

Your Mid-week Freebie!

Gold Club members have the chance to win fantastic prizes with our Mid-Week Freebies promotion. Click here to WIN!

Site Map | Subscribe | Contact Us | Advertise With Us | On Sale | Terms and Conditions | Privacy Policy
© Copyright Pacific Magazines Pty Ltd. All rights reserved. Reproduction in whole or in part without permission is prohibited.