Tuesday, March 15, 2016

Chicken, sweet potato and squash tagine

Serves: 4
Ready in: Over 60 Minutes
Syns per serving: FREE


Pinch of saffron
Low calorie cooking spray
8 skinless chicken thighs
2 red onions, halved and thinly sliced
3 garlic cloves, crushed
Salt and freshly ground black pepper
2 tsp ground ginger
1 tsp cinnamon
1 tsp sweet smoked paprika
Juice of ½ lemon
4 preserved lemons, halved (optional)
Small handful of finely chopped fresh parsley
Small handful of finely chopped fresh coriander
2 large sweet potatoes, peeled and cut into chunks
½ butternut squash, peeled, deseeded and cut into chunks
500ml boiling chicken stock
200g passata 


1.Put the saffron and 2 tablespoons of warm water in a small bowl and set aside.

2.Spray a deep, non-stick, lidded frying pan with low calorie cooking spray and place over a high heat. Add the chicken and cook for 4-5 minutes, turning to brown on all sides (you might need to do this in batches). Remove the chicken from the pan and set aside.

3.Add the onions to the pan in a single layer. Mash the garlic with a teaspoon of salt and add to the pan along with the saffron water, ginger, cinnamon, sweet paprika, lemon juice and preserved lemons, if using. Add the parsley and half of the coriander and stir well.

4.Arrange the chicken thighs, sweet potatoes and squash on top. Pour the stock and passata into the pan and stir well, then cover tightly and simmer over a low heat for 45-50 minutes or until the chicken is cooked through.

5.Season to taste, scatter over the remaining coriander and serve hot with couscous

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