VIDEO | Moroccan Chicken & Butternut Tagine

30 minutes serves 4
Ingredients
  • 300g chicken breast fillets, chopped into large chunks
  • 300g butternut squash, diced
  • 1 tin ofchickpeas,drained
  • 1-3 tsp lemon juice to taste
  • ½ Kallo stock cube – chicken or vegetable
  • 300ml water
  • Salt and pepperto taste
  • 1tsp stevia
  • 1 inch of fresh ginger, minced
  • ½ an onion, sliced
  • 2 garlic cloves, minced
  • A bunch of coriander, finely chopped
  • 1 tbsp tomato purée

Spice Mix

  • ¼ tsp turmeric
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp cayenne (or less if you don’t like spice)
  • ¼ tsp paprika
  • ¼ tsp ground ginger

To Serve

  • 100g couscous, cooked
Method
  1. Cook the onion in a little low calorie cooking spray until soft
  2. Add the chicken and cook until lightly browned
  3. Add the ginger and garlic and cook for a minute
  4. Add the spices and cook for 30 seconds
  5. Add the chickpeas and butternut squash and stir
  6. Add the water
  7. Crumble in the stock cube
  8. Add the tomato purée and stir
  9. Cook with the lid on for 15-20 minutes until the squash is soft
  10. Add the stevia, lemon juice and salt and pepperto taste
  11. Add coriander and serve with 100g cooked couscous or an accompaniment of your choice

 

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