Spicy Moroccan Chicken & Carrot Tagine
Authentic Moroccan spice blend with chicken thighs, carrots and cherry tomatoes
Place all ingredients apart from the fresh coriander in the slow cooker and cook on high for 2 hours or low for 4 hours, or until everything is cooked through, then add fresh coriander. You can replace the fresh cherry tomatoes with tinned tomatoes
Cooking Method
- Preheat the oven to 180c gas mark 4 160c fan oven
- In a frying pan or in a casserole dish, heat up some oil and brown off the chicken before adding the onions and softening slightly. Then add the diced chilli and cook out for a further minute
- Add the carrots & peppers with the tomato purée, continue cooking and stirring for a further minute or two
- Add the chopped tomatoes, honey, water and Puréety Moroccan Tagine seasoning and mix well. Then bring to a simmer, put a lid on or cover with parchment paper
- Place in the oven and cook for around 1.5 hours stirring and adding more water if required
- When the carrots and chicken are cooked, add the coriander, serve and enjoy!
Ingredients
- 500g Chicken Thigh , Trimmed and Diced
- 1tbsp Olive Oil
- 1 Red Onion , Diced - chunky
- 200g Carrots , Diced - chunky
- 220g Cherry Tomatoes , Quartered
- 1tbsp Honey
- 1tbsp Tomato Purée
- 300ml Water
- 10g Coriander , Chopped
- 2 Mixed Peppers , Diced - chunky
- 1 Chilli , Diced - finely
- 400g Chopped Tomatoes
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