moroc­can chicken tagine tray bake

serves 4| prep & cook­ing 11 ⁄ 2 hours - - COOK IT NOW! -

2 tbs Moroc­can sea­son­ing 8 (about 1.6kg) chicken thigh cut­lets, skin on 1 onion, cut into thin wedges 550g but­ter­nut pump­kin, skin on, de­seeded, sliced 2 car­rots, peeled, chopped 400g can chick­peas or can­nellini beans, rinsed, drained 150g med­jool dates, pit­ted 250ml (1 cup) chicken stock 100g baby spinach 40g ( cup) shelled pis­ta­chios, chopped Fresh co­rian­der sprigs and plain yo­ghurt, to serve (op­tional)

1 Pre­heat oven to 200°C/ 180°C fan forced. Place the sea­son­ing in a snap-lock bag. Add chicken and toss to coat. Heat a non-stick fry­ing pan over medium-high heat. Cook chicken, in batches, for 2-3 min­utes each side, un­til browned. Trans­fer to a large bak­ing dish. 2 Drain half the fat from the pan. Add the onion and cook, stir­ring, for 3-5 min­utes or un­til light golden and soft­ened. Re­move from the heat. Add the pump­kin, car­rot, chick­peas or beans, dates and onion to the bak­ing dish. Pour over stock and sea­son with pep­per. Cover with foil and bake for 30 min­utes. 3 Re­move foil, spray with oil and bake, un­cov­ered, for a fur­ther 40-50 min­utes or un­til chicken is cooked through and veg­eta­bles are ten­der. Stir through spinach and sprin­kle with pis­ta­chios. Serve with co­rian­der sprigs and yo­ghurt. PER SERVE 50g pro­tein 53g fat (15g sat­u­rated fat) 49g carb 16g di­etary fi­bre 901 Cals (3766kj)

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