Make the tastes North Africa in your kitchen with this Chicken Tagine recipe. Serve with couscous, tabbouleh or just some bread.
If you have been following the blog for a while, then you will know that I started off on Weight Watchers. Whilst I don’t follow it now, I am an intuitive eater and I just focus on eating clean, Weight Watchers really helped me in the beginning and it taught me about portion sizes and that I didn’t need to totally cut anything out of my diet. Everyone finds that different plans work for them, but it is easy to see why Weight Watchers has worked for so many.
Weight Watchers have a new Facebook app called The Weight Watchers Supper Club where you can search for new healthy and delicious recipes. The idea of it is to bring the fun back in to healthy food and find recipes that you can enjoy with friends and family. Just click on browse recipes at the top of the app and then you can look through the different categories to find something that will satisfy your taste buds. I chose the chicken tagine because we are going through a Mediterranean faze at the moment, so this fitted in perfectly with that. It was delicious and a HUGE hit with the husband. For those of you that follow a Weight Watchers plan, this is 7 ProPoints per portion.
I served this with couscous, but that is not included in the ProPoints.
How to make Chicken Tagine – Serves 4:
- 1 tbsp olive oil
- 600 g chicken breast cut into four pieces each
- 1 onion
- 1 tbsp Ras el hanout
- 2 teaspoons fresh ginger grated
- 0.25 teaspoons turmeric (or saffron)
- 100 g apricots dried, roughly chopped
- 400 g carrots sliced
- 600 ml chicken Stock
- 4 tbsp fresh parsley fresh, roughly chopped
- 20 g Almonds flaked
- Heat a large flameproof casserole dish on the hob and add the oil. Add the chicken pieces, cooking them for 2-3 minutes over a medium heat without moving them, then turn them over to cook for a further 2 minutes. (This will brown them nicely).
- Add the onion, Ras el hanout seasoning, ginger, saffron or turmeric, apricots, carrots and stock. Stir in half the parsley.
- Cover and simmer over a low heat for 30-40 minutes.
- Check the seasoning, then serve, sprinkled with the almonds and remaining parsley.
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