Maddysmum
Gold Member
Lemon chicken and chickpea tagine
Fry light
Chicken breasts cubed (1 per person)
1 onion chopped
2-3 carrots sliced
2 crushed garlic cloves
1 tsp cumin
1/2 tsp each tumeric, paprika and cinnamon
1pt chicken stock made with oxo cube (0 pp)
Can of chickpeas (400g can)
Pared rind and juice of 1 lemon
1- preheat oven to 180c/ gas mark 4
2- heat a casserole dish on and add the oil. Then add the onion, carrot and chicken. Heat over medium high heat for 10 mins until chicken browned a little and onions are soft.
3- add the spices and garlic and cook for 1 min stirring
4- pour in the chicken stock, chickpeas, lemon juice and lemon rind. Bring to the boil then put the lid on the casserole dish and transfer into the oven and cook for 40 mins.
Serve with brown rice or wholewheat cous cous or bulgar wheat or veg.
Fry light
Chicken breasts cubed (1 per person)
1 onion chopped
2-3 carrots sliced
2 crushed garlic cloves
1 tsp cumin
1/2 tsp each tumeric, paprika and cinnamon
1pt chicken stock made with oxo cube (0 pp)
Can of chickpeas (400g can)
Pared rind and juice of 1 lemon
1- preheat oven to 180c/ gas mark 4
2- heat a casserole dish on and add the oil. Then add the onion, carrot and chicken. Heat over medium high heat for 10 mins until chicken browned a little and onions are soft.
3- add the spices and garlic and cook for 1 min stirring
4- pour in the chicken stock, chickpeas, lemon juice and lemon rind. Bring to the boil then put the lid on the casserole dish and transfer into the oven and cook for 40 mins.
Serve with brown rice or wholewheat cous cous or bulgar wheat or veg.
