Chicken and Broccoli Tagine
Some good friends of ours gave us a tagine for Christmas and so we looked for a recipe to cook with it. This was the first thing we ever cooked in it and it was a roaring success! We like it served with our curried couscous.
Chicken and Broccoli Tagine
Servings: 4 people
Calories: 3169kcal
Equipment
Ingredients
- 2 tbsp Olive Oil
- 800 g Chicken Thighs
- 2 Carrots chopped
- 2 Onions chopped
- 2 cloves Garlic crushed
- 1 tsp Ground Cumin
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 500 ml Chicken Stock
- 400 g Chickpeas tinned
- 2 tsp Runny Honey
- 300 g Tenderstem Broccoli
- Salt & Pepper to taste
- Coriander leaves chopped
Instructions
- Add the oil to the tagine (or a large saucepan) and set over a medium heat. Fry the chicken pieces on both sides until golden, doing this in batches if necessary to avoid overcrowding the pan
- Once the chicken is all browned, return it all to the pan along with any juices. Toss in the carrots, onions and garlic along with the cumin, cinnamon and ginger and fry for a further couple of minutes, stirring well to coat the meat with the spices
- Season with a little salt and pepper to taste
- Pour over the stock and add the chickpeas and honey, stirring carefully and bring up to a steady simmer. Turn down the heat, cover with the lid and cook gently for around an hour to an hour and a quarter, or until the chicken is tender
- When the chicken is cooked add the tenderstem broccoli, recover and simmer for another ten minutes until it is just tender but still has a bit of bite.
- Sprinkle with the coriander leaves to serve
To Serve
- Serve with couscous to soak up the juices and with harissa paste to spice up the flavour
Nutrition
Calories: 3169kcal | Carbohydrates: 201g | Protein: 193g | Fat: 178g | Saturated Fat: 43g | Cholesterol: 799mg | Sodium: 1546mg | Potassium: 4076mg | Fiber: 43g | Sugar: 61g | Vitamin A: 26407IU | Vitamin C: 307mg | Calcium: 633mg | Iron: 23mg