Moroc­can chicken tagine

Moroc­can chicken tagine

Healthy Food Guide (Australia) - - CONTENTS -

Serves 4 Cost per serve $5.20 Time to make 20 min

di­a­betes friendly

400g chicken breast

fillets, diced 2 tea­spoons Moroc­can

sea­son­ing 400g pump­kin, peeled,

diced into 1.5cm cubes 1 x 400g can no-added-salt

chickpeas, drained, rinsed 1 x 400g can no-added-salt

chopped tomatoes 4 cups baby spinach 1 cup whole­meal cous­cous 200g re­duced-fat plain

yo­ghurt, to serve

1 Spray a large non-stick fry­ing pan with olive oil and set over medium heat. Add the chicken; toss with Moroc­can sea­son­ing and cook, stir­ring oc­ca­sion­ally, for 2 min­utes, or un­til browned. Re­move chicken from the pan; cover with foil and set aside. 2 Spray the pan with a lit­tle more oil; add the pump­kin and cook for 2–3 min­utes, stir­ring of­ten, un­til lightly golden. Add a good splash of wa­ter. Cover the pan and lightly steam the pump­kin for 5 min­utes. Re­turn chicken to the pan, along with the chickpeas and tomatoes. Cover and bring to the boil. Re­duce heat; sim­mer for 10 min­utes, or un­til chicken and pump­kin are cooked. Stir through baby spinach to wilt. 3 Mean­while, cook the cous­cous ac­cord­ing to packet in­struc­tions. Fluff cous­cous grains with a fork. 4 Serve tagine with cous­cous, a dol­lop of plain yo­ghurt and cracked black pep­per.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.