A family favourite, that is wholesome and delicious. Why not create this this evening!
Ingredients
- 500g chicken breasts, diced
- 1–2 tablespoons butter or ghee
- 1 tablespoon fresh turmeric or 1 tablespoon turmeric powder
- 1 teaspoon Celtic salt
- Juice of half a lemon
- 1 large onion, sliced
- 2–3 cloves garlic, minced
- 1 good-sized piece of fresh ginger, grated
- 2 teaspoons coriander powder
- 2 teaspoons ground cumin
- 1tsp fresh grated turmeric or 1tsp turmeric powder
- 2 teaspoons smoked paprika
- 2 cinnamon sticks or 1 teaspoon cinnamon powder
- 400g tinned chopped tomatoes
- 1 tablespoon raw honey
- 500ml vegetable stock or chicken bone broth
- 400g tinned chickpeas, drained
- Fresh coriander, chopped
- Plain yoghurt, to serve
- Rice or couscous, to serve
Method
Heat the butter or ghee in a large tagine or heavy-bottomed pan over a medium-high heat. Add the diced chicken and cook until it turns white, stirring occasionally. Season with the turmeric and Celtic salt, then add the lemon juice.
Once the chicken is sealed, add the sliced onion, garlic, and grated ginger. Stir well and cook for a few minutes until fragrant. Add the coriander powder, grated turmeric or powder, ground cumin, smoked paprika, and cinnamon sticks (or powder), stirring to coat the chicken evenly.
Pour in the tinned tomatoes and raw honey, then add the vegetable stock or chicken bone broth. Fill the empty tomato tin with filtered water and add this to the pan as well. Gently stir in the drained chickpeas.
Reduce the heat to low and allow the tagine to simmer gently for 20–30 minutes, until the chicken is tender and the flavours have melded beautifully. While the tagine simmers, prepare your rice or couscous according to packet instructions.
Serve the tagine over your chosen grain, garnish generously with fresh coriander, and top with a good dollop of plain yoghurt.
