Vegetable chicken tagine
Prep:
10 mins
Cook:
40 mins
This easy vegetable and chicken tagine is healthy and delicious. Easily frozen, you can prepare for cold days ahead.
4 carrots, cut into chunks
3 large parsnips, cut into chunks
3 red onions, cut into wedges
2 red peppers, deseeded and cut into chunks
2 tbsp olive oil
Chicken drumsticks (4)
1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
400g tin chopped tomatoes, drained
400g tin mixed beans, rinsed and drained
2 small handfuls soft dried apricots
2 tsp honey
Fresh parsley, as garnish
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line 2 baking trays with greaseproof paper.
Scatter the vegetables over the baking trays, drizzle with half the oil, season with salt and pepper, then mix to coat the vegetables.
Add the chicken drumsticks on top and turn once or twice.
Roast for 30 minutes until the chicken is tender and beginning to brown.
Transfer everything to a large casserole dish or oven safe pot if you are not using a tagine and set aside.
In a pan over medium heat add the remaining oil and fry the spices for 1 minute.
They should sizzle and start to smell aromatic.
Tip in the tomatoes, beans, apricots, honey and a tin of water.
Simmer for 5 minutes until the sauce is slightly reduced and the apricots have absorbed some of the liquid and going plump.
Pour over the cooked chicken and vegetables adding some salt and pepper.
Serve the fresh parsley garnish and crusty bread.
Serves
4
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dessert, Easy, Family Dinners, Slow cooking
Level of Difficulty
Easy
