Chicken and date tagine
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Time to make:
1 hr 35 mins (Hands-on time: 20 mins, Cooking time: 75 mins)
$4.20 per serve
(at time of publication)
Full ingredients list:
cooking oil spray
900g chicken breast fillets, cut into 2.5cm cubes
1 medium brown onion, sliced
1 yellow capsicum, chopped
1 tablespoon grated ginger
3 teaspoons ground cumin
2 teaspoons sweet paprika
2 cups reduced-salt chicken stock
2 tablespoons no-added-salt tomato paste
4 fresh dates (87g total), pitted, coarsely chopped
500g sweet potato, peeled, cut into 2cm cubes
200g green beans, halved
1 cup couscous
1/4 cup chopped fresh coriander
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Spray a large frying pan with oil and place over medium-high heat. Brown chicken in batches and place in a tagine or a large casserole dish (with a lid).
Step 2 Spray frying pan with a little more oil and return to heat. Cook onion and capsicum for 4–5 minutes over low heat, until soft. Add ginger, cumin and paprika. Cook for 30 seconds, until fragrant.
Step 3 Add stock and tomato paste to capsicum mixture; bring to the boil. Pour over chicken. Add dates and sweet potato. Cover and bake for 40 minutes. Add green beans to casserole dish, cover and return to oven for another 20 minutes, or until tender.
Step 4 Meanwhile, cook couscous according to packet instructions. Before serving, scatter chicken with coriander and serve with couscous.
About this recipe
First published: April 2011