recipes
Chermoula Chicken Tagine
A real taste of the Middle East.
serves 6
10 min prep
if you liked this recipe, try...
ingredients
| Chermoula: 1 red onion, peeled and roughly chopped 3 cloves garlic, peeled ½ cup each of loosely packed fresh, flat leaf parsley and coriander leaves 1½ teaspoons ground cumin 1/8 teaspoon ground chilli powder ½ teaspoon ground turmeric Tagine: 2 tablespoons seasoned flour 1.2kg boneless and skinless chicken thigh fillet 2 tablespoons extra light olive oil 2 cups prepared chicken stock ½ x 1 kg packet frozen Birds Eye Country Harvest - Chunky Mix 6 fresh pitted dates each cut into 4 pieces 2 tablespoons honey Grated rind of 1 lemon |
featured products
instructions
step 1
Place all the chermoula ingredients and 1 tablespoon of the extra light olive oil (reserve 1 tablespoon for pan-frying chicken) into a food processor and process until finely chopped, scraping down the sides once or twice.
step 2
Coat the chicken thighs with seasoned flour. Heat the remaining tablespoon light olive oil in a frying pan. Pan-fry chicken until lightly browned. Push chicken to one side of the pan. Add chermoula mixture and cook for 1 minutes stirring continually.
step 3
Pour in chicken stock, frozen Birds Eye Country Harvest vegetables, dates, honey and grated lemon rind. Cover and simmer for 40 minutes, stirring occasionally. Spoon into a serving dish and serve with couscous.
recipe tip
Serve sprinkled with combined finely chopped preserved lemon (available from speciality food stores), fresh coriander and flat leaf parsley.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1850kJ (443Cal) | 444kJ (106Cal) |
| Protein | 40.8g | 9.8g |
| Fat - Total | 20.9g | 5.0g |
| - Saturated | 5.4g | 1.3g |
| Carbohydrate | 21.4g | 5.1g |
| - Sugars | 14.8g | 3.6g |
| Dietary Fibre | 3.8g | 0.9g |
| Sodium | 741mg | 177mg |
| Potassium | 1080mg | 258mg |
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.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Chermoula Chicken Tagine
Chermoula Chicken Tagine
A real taste of the Middle East.
ingredients
Chermoula:
1 red onion, peeled and roughly chopped
3 cloves garlic, peeled
½ cup each of loosely packed fresh, flat leaf parsley and coriander leaves
1½ teaspoons ground cumin
1/8 teaspoon ground chilli powder
½ teaspoon ground turmeric
Tagine:
2 tablespoons seasoned flour
1.2kg boneless and skinless chicken thigh fillet
2 tablespoons extra light olive oil
2 cups prepared chicken stock
½ x 1 kg packet frozen Birds Eye Country Harvest - Chunky Mix
6 fresh pitted dates each cut into 4 pieces
2 tablespoons honey
Grated rind of 1 lemon
instructions
step 1
Place all the chermoula ingredients and 1 tablespoon of the extra light olive oil (reserve 1 tablespoon for pan-frying chicken) into a food processor and process until finely chopped, scraping down the sides once or twice.
step 2
Coat the chicken thighs with seasoned flour. Heat the remaining tablespoon light olive oil in a frying pan. Pan-fry chicken until lightly browned. Push chicken to one side of the pan. Add chermoula mixture and cook for 1 minutes stirring continually.
step 3
Pour in chicken stock, frozen Birds Eye Country Harvest vegetables, dates, honey and grated lemon rind. Cover and simmer for 40 minutes, stirring occasionally. Spoon into a serving dish and serve with couscous.
serves 6 10 min prep recipe tip
Serve sprinkled with combined finely chopped preserved lemon (available from speciality food stores), fresh coriander and flat leaf parsley.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
Lady L
23 June 2010 04:02:16 PM
made this recipe last night what a lovely winter warmer the cous-cous is a must. Will be making this one again.