recipes
Chicken Tagine
A tagine is a North African or Moroccan stew, named after the traditional dish it is cooked in.
serves 4
10 min prep
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ingredients
| 1½ tablespoons plain flour 3 teaspoons Moroccan spice mix 1kg skinless chicken casserole pieces 1 tablespoon oil 1 onion, peeled and cut into wedges 1½ cups chicken stock 500g packet frozen Birds Eye Country Harvest - Carrot, Cauliflower & Peas 10 dried apricots 1 tablespoon honey ¼ cup fresh coriander leaves for garnish Toasted flaked almonds for garnish |
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instructions
step 1
Combine plain flour with Moroccan spice in a plastic bag and add chicken pieces tossing to coat.
step 2
Heat oil in a large saucepan, add chicken and onion and cook for 4 -5 minutes or until golden. Stir in stock and simmer covered for 45 minutes, stirring occasionally.
step 3
Add frozen Birds Eye County Harvest vegetables and dried apricots; simmer uncovered for a further 10 minutes or until chicken is tender. Stir in honey and serve garnished with coriander and almonds.
recipe tip
Dates can also be added for a traditional touch.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2310kJ (552Cal) | 423kJ (101Cal) |
| Protein | 52.6g | 9.6g |
| Fat - Total | 25.0g | 4.6g |
| - Saturated | 6.0g | 1.1g |
| Carbohydrate | 24.3g | 4.5g |
| - Sugars | 16.2g | 3.0g |
| Dietary Fibre | 9.7g | 1.8g |
| Sodium | 884mg | 162mg |
| Potassium | 1270mg | 232mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chicken Tagine
Chicken Tagine
A tagine is a North African or Moroccan stew, named after the traditional dish it is cooked in.
ingredients
1½ tablespoons plain flour
3 teaspoons Moroccan spice mix
1kg skinless chicken casserole pieces
1 tablespoon oil
1 onion, peeled and cut into wedges
1½ cups chicken stock
500g packet frozen Birds Eye Country Harvest - Carrot, Cauliflower & Peas
10 dried apricots
1 tablespoon honey
¼ cup fresh coriander leaves for garnish
Toasted flaked almonds for garnish
instructions
step 1
Combine plain flour with Moroccan spice in a plastic bag and add chicken pieces tossing to coat.
step 2
Heat oil in a large saucepan, add chicken and onion and cook for 4 -5 minutes or until golden. Stir in stock and simmer covered for 45 minutes, stirring occasionally.
step 3
Add frozen Birds Eye County Harvest vegetables and dried apricots; simmer uncovered for a further 10 minutes or until chicken is tender. Stir in honey and serve garnished with coriander and almonds.
serves 4 10 min prep recipe tip
Dates can also be added for a traditional touch.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au