Chicken Tagine

Elena Duggan / Khanh Ong

Ingredients:

  • 1kg Chicken thighs, roughly diced
  • 500g Carrot, roughly diced
  • 1 can Chickpeas, drained and rinsed1lge Onion, diced
  • 1Lge Red capsicum, diced
  • 150g Sultanas or apricots chopped
  • 100g Almonds, slivered
  • 100g Quinoa, dry
  • 2kg Liquid chicken stock
  • Moroccan Harissa

To serve, optional

  • Jalna Greek Yoghurt
  • Mint leaves
  • Slivered almonds
  • Pine nuts

Method:

  1. Brown chicken thighs in a slow cooker or pressure cooker then add onion, capsicum, carrots and stir until softened
  2. Add chickpeas, quinoa, slivered almonds, sultanas, chicken stock to cover.
  3. Cook on pressure cooker on high for 35-45 minutes, or a slow cooker for up to 8 hours.
  4. Serve with shredded mint leaves, toasted almonds, harissa sauce and Jalna Greek Yoghourt

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