Summer Vegetable & Chicken Tagine

Summer Vegetable & Chicken Tagine Recipe

By corrie
Published: June 26, 2012

• Yield: 8-10 Servings
• Prep: 15 mins
• Cook: 30 mins
• Ready In: 45 mins

Ingredients

• 1 medium cooked chicken cut into 1cm strips
• 1 tbsp olive oil
• 10 small onions
• 2 garlic cloves crushed
• 1 inch ginger peeled & grated
• 125 g green lentils
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• 900 ml chicken stock
• 150 g summer carrots scrubbed
• 2 fennel bulbs cut into 6 wedges
• 2 summer yellow courgettes halved & cut into chunks
• 200 g garden peas
• 3 tbsp flat leaf parsley chopped

Instructions

1. Heat the olive oil in a casserole or tagine and add the onions, cooking for 2-3mins. Add the garlic, ginger, lentils and spices and cook for another 3mins.
2. Add in the chicken stock and bring to the boil. Simmer for 15mins until lentils are softened and the liquid has reduced slightly.
3. Add in the carrots, fennel and courgettes, and simmer for 5 mins. Season with sea salt and freshly ground black pepper.
4. Add in the strips of cooked chicken, peas and flat leaf parsley and cook for 5mins. Check the seasoning and serve immediately with cous cous or quinoa.

• Cuisine: Mediterrarean
• Skill Level: Moderate