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Easy Chicken Tagine

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

38.6g

Energy (kJ)

2130kJ

Energy (kcal)

509kcal

Carbohydrate incl. fibre (g)

51.8g

Carbohydrate excl. fibre (g)

46.3g

Sugar (g)

17.6g

Fibre (g)

5.6g

Fat (g)

16.2g

Saturated fat (g)

4.4g

Unsaturated fat (g)

10.1g

Monounsaturated fat (g)

6.7g

Polyunsaturated fat (g)

3.4g

Trans fat (g)

0.2g

Cholesterol (mg)

98mg

Sodium (mg)

192mg

Salt (g)

0.49g

Vitamin A (IU)

6349IU

Vitamin C (mg)

7.1mg

Calcium (mg)

81mg

Iron (mg)

2.50mg

Potassium (mg)

912mg

Total

154.6g

8519kJ

2036kcal

207.4g

185.0g

70.2g

22.3g

64.8g

17.6g

40.5g

26.8g

13.7g

0.6g

390mg

766mg

1.94g

25395IU

28.5mg

326mg

10.02mg

3647mg

  • 4 chicken breasts
  • 1 tablespoon harissa paste
  • 1 large onion, sliced
  • 1 chicken stock pot dissolved
  • 100 g dried apricots
  • a handful cherry tomatoes, halved
  • 2 carrots chopped into small chunks
  • 450 ml water

Top with:

  • 5 grams chopped coriander leaf
  • 10 grams sliced almonds

Serve with:

  • 144 grams wholewheat couscous (uncooked)
  • 40 grams natural yogurt
  • 1 Mix the chicken with the harissa paste. Heat 1 tbsp olive oil in a large pan, add the chicken and fry for 2-3 mins. Remove and set aside.
  • 2 Add the onion and carrots to the pan and fry for 4-5 mins until soft. Return chicken to the pan.
  • 3 Stir in the stock, 450ml water, apricots and tomatoes and cook, covered, over a low heat for 45 mins.
  • 4 Serve with couscous and garnish with herbs.