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Fragrant tomato chicken tagine


Serves: 2
timePrep time: 20 mins
timeTotal time:
Fragrant tomato chicken tagine
Recipe photograph by Maja Smend

Fragrant tomato chicken tagine

Butternut squash makes this tomato and chicken tagine feel hearty and substantial

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
312Kcal
Fat
12gr
Saturates
2gr
Carbs
19.5gr
Sugars
13gr
Fibre
5gr
Protein
28gr
Salt
0.3gr

Ingredients

  • 3 tsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 tsp chopped root ginger
  • 1 tbsp tomato purée
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • 200g skinless boneless chicken thighs, trimmed and cut into chunky pieces
  • 250g peeled and deseeded butternut squash, in 2cm cubes
  • 2 dried apricots, quartered
  • zest and juice of ½ lemon
  • ½ x 30g pack coriander, chopped
  • 150g young leaf spinach
  • 15g toasted flaked almonds

Step by step

Get ahead
The tagine keeps well in the fridge for up to 3 days, or can be frozen.
  1. Heat 2 teaspoons of the olive oil in a large heavy pan. Add the onion, garlic, ginger and some salt and pepper. Cook on a medium heat for 10 minutes, until softened and golden.
  2. Add the tomato purée and spices, cook for a minute while stirring, then add the chicken and squash and mix to coat.
  3. Stir in the apricots, lemon zest and juice, half the coriander and 200ml of water. Bring to a simmer, cover and cook on a low heat for 30 minutes or until both chicken and squash are tender. If the sauce looks too thin, simmer for a further 10 minutes uncovered, to let it reduce.
  4. Meanwhile, heat the remaining teaspoon of oil in another pan, pile in the spinach and cook until just wilted.
  5. Serve the tagine with the spinach, scattering with the remaining coriander and toasted almonds to serve.

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