A one pot wonder – low GI, high in fibre – this inexpensive meal option is easy to prepare and packed with flavour.
Ingredients
- 2 tablespoons extra virgin olive oil
- 600g chicken thigh fillets, cut into 3cm pieces
- 2 brown onions, thinly sliced
- 2 garlic cloves, crushed
- 1 large green chilli, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Moroccan seasoning paste
- 1 litre Massel salt reduced chicken style liquid stock
- 15 dried apricots
- 1/2 x 350g jar pitted green olives, drained
- 250g packet pearl couscous
- 1/4 cup fresh coriander leaves
- 1/3 cup natural flaked almonds, lightly toasted
Method
- Step 1Heat 1/2 the oil in a large heavy-based saucepan over medium heat. Cook chicken, in batches, for 2 to 3 minutes or until browned. Transfer to a plate.
- Step 2Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, chilli and ginger. Cook for 1 minute or until fragrant. Add seasoning paste. Cook, stirring for 30 seconds.
- Step 3Add stock, apricots and olives. Bring to the boil. Return chicken to pan. Cover with lid. Reduce heat to low. Simmer for 20 minutes. Remove lid. Add couscous. Cook, uncovered, for 10 minutes or until couscous is tender. Season with salt and pepper.
- Step 4Serve tagine sprinkled with coriander leaves and flaked almonds.
- High fibre
- Lower gi
Nutrition
2984 kj
Energy
26.2g
Fat Total
5.2g
Saturated Fat
5.4g
Fibre
41.4g
Protein
130mg
Cholesterol
1201mg
Sodium
75.5g
Carbs (total)
All nutrition values are per serve
Notes
Serve tagine with steamed green beans or broccoli, drizzled with extra virgin olive oil and lemon juice.
- Author: Heidi Flett
- Image credit: Guy Bailey & Andrew Young
- Publication: Super Food Ideas
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