Relentless_Eating_Machine
Full Member
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!
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!
