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Moroccan chicken & spinach tagine

Serves:

2

Cook Time:

60

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Notes

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Ingredients

  • Vegetable oil, for frying

  • 1 red onion, finely chopped

  • 2 cloves garlic, crushed

  • 3cm ginger, grated

  • 1 tbsp. ras el hanout

  • 1 tsp. ground cumin

  • 4 chicken thigh fillets, diced

  • 400g chopped tomatoes

  • 500ml chicken stock (1 chicken stock cube + 500ml boiling water)

  • 1 lemon, juiced

  • 100g orzo

  • 25g honey

  • 80g baby spinach

  • 2 tbsp. toasted flaked almonds

Method

  1. Heat a drizzle of oil over a medium-high heat in a large, deep frying pan. Add the red onion and fry for 8-10 minutes until soft. Add the garlic, ginger, ras el

    hangout and

    ground cumin and cook for 2 minutes, until fragrant.

  2. Add the chicken and cook for 5 minutes until browned all over.

  3. Add the chopped tomatoes, chicken stock, lemon juice, orzo and honey. Bring to the boil then simmer over a low heat, covered, for 20 minutes.

  4. Stir well, and cook for a further 15 minutes. Once the orzo is tender, the chicken is cooked and most of the liquid has reduced, add the

    spinach and stir through. Season well and top with flaked almonds to serve.

Nutrition

kcal

768

fat

34

sat fat

8

carbs

71.5

sugars

22.5

fibre

10

protein

51.1

salt

1

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