Tantalising Chicken, Almond and Vegetable Tagine
Category
Recipes
Serving Size
6
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 1.25kg of Butternut squash, cut into chunks
- 400g Shallots, peeled and halved
- 2 Tablespoons of olive oil
- 4 Chicken breasts, cut into pieces
- 250g Couscous
- 400g Can of chickpeas, rinsed and drained
- 1 Teaspoon of cinnamon
- ½ Teaspoon of ground ginger
- 500ml of Vegetable stock
- 12 Pitted prunes
- 2 Teaspoons of clear honey
- 2 Red peppers, deseeded and cut into chunks
- 3 Tablespoons of chopped coriander
- 2 Tablespoons of chopped mint
- 1 Tablespoon of chilli paste
- Some toasted almonds
- 2 Dessertspoons Linwoods Milled Organic Flaxseed
Instructions
- In a large saucepan, fry the shallots in the oil until soft.
- Add the chicken and cook until brown.
- Add the butternut squash and spices and stir for one minute.
- Season well, add the prunes, honey, couscous and stock.
- Add the chickpeas and simmer for 20 minutes until the couscous is cooked and the stock is absorbed.
- Stir in the Linwoods Milled Organic Flaxseed, coriander and mint.
- Serve in bowls, garnished with almonds and mint.