Super-Speedy, Delicious & Nutritious Chicken Tagine with California Prunes
If you’re looking for a comforting, flavour-packed dinner that’s easy to make and perfect for batch cooking, this healthy tagine is such a winner.
The combination of warming spices, tender chicken, fibre-rich chickpeas and naturally sweet California Prunes creates a delicious balance of sweet and savoury flavours.
INGREDIENTS
- 2 tbsp olive oil
- 1 onion, finely chopped
- 500g skinless, boneless chicken thighs, diced
- 2 garlic cloves, crushed
- 1 tbsp ras el hanout (or use a mix of cumin and coriander)
- 1 tsp paprika
- ½ tsp cinnamon
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained
- 150g California Prunes, roughly chopped
- 250ml chicken stock
- 1 lemon
- Salt and black pepper
DIRECTIONS
1️⃣ Heat the olive oil in a large pan and gently fry the onion for 7–10 minutes until softened and lightly golden.
2️⃣ Add the chicken and cook for 5–7 minutes until lightly browned.
3️⃣ Stir in the garlic, ras el hanout, paprika and cinnamon, and cook for 1 minute until fragrant.
4️⃣ Add the tomatoes, chickpeas and California Prunes.
5️⃣ Pour in the stock, season well and bring to a simmer.
6️⃣ Cover and cook gently for 30–35 minutes until the chicken is tender and the sauce has thickened.
7️⃣ Stir through the zest and juice of the lemon and adjust the seasoning to taste.
Serve with wholegrain couscous or flatbread and finish with coriander, toasted nuts, pomegranate seeds and yoghurt, if desired.