CHICKEN & VEGETABLE TAGINE

Discussion in 'SW Winter Warmer Recipes' started by Relentless_Eating_Machine, 5 March 2010 Social URL.

  1. Relentless_Eating_Machine

    Relentless_Eating_Machine Full Member

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    I slow cooked a whole chicken in my slow cooker - skinned it and rubbed it with Al'fez Ras el Hanout morrocan rub from Tesco, lemon and thyme leaves.

    You could just use chicken pieces and brown them off first.

    For the tagine:

    2 lemons juiced and cut into wedges
    1 large onion cut into thick slices
    2 cloves of garlic mashed
    fresh ginger cut into fine pieces
    1 red chilli
    I used the chicken stock from the slow cooker but you could use more morrocan spices, cinnamon etc in a little boiling water
    1 butternut squash peeled and diced
    can of chick peas
    3 carrots thickly sliced
    can of tinned ratatouille - 2 syns
    mushrooms thickly sliced
    1 courgette thickly sliced

    Cook in the oven for 1 hour GM5 or on the hob using a diffuser for 45 mins.

    Serve over couscous - ainsley's spice sensation goes very well - 1 syn

    You can add the couscous to the juice at the bottom of the tagine for extra flavour!
     
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  3. Donnie46

    Donnie46 Slow but sure....

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    This is a brilliant recipe, thank you.
     
  4. Relentless_Eating_Machine

    Relentless_Eating_Machine Full Member

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    Lost(%):
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    Diet:
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    Thanks Donnie46 did you try it???
    I am making it again tonight I enjoyed it so much!!
     
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