Traditionally, a tagine is slow cooked for hours to tenderise a tougher piece of meat. But we know how dinner time is precious, so we've given you the cheat's version. Australian chicken teamed with authentic Moroccan spice and slivered almonds will conjure up the heady aromas of the streets of Marrakesh.
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/ Serving 5 people
/ Serving 5 people
free range chicken thighs
mild Moroccan Spice Blend
slivered almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Chop the free-range chicken thigh into 2 cm chunks. Finely slice the brown onion. Finely slice the zucchini into half moons. Slice the peeled pumpkin into 1 cm chunks. Peel and crush the garlic.
Heat 1/2 the olive oil in a large frying pan over a medium-high heat. Cook 1/2 of the chicken for 3-4 minutes, or until browned (the chicken will continue cooking in step 5). Transfer to a plate and repeat with the remaining chicken. Set aside. Return the pan to a medium-high heat and add the remaining olive oil. Add the brown onion and the zucchini and cook for 4-5 minutes, or until softened. Add the pumpkin and cook for 8-10 minutes, stirring occasionally, until tender.
While the pumpkin is cooking, combine the chicken stock cube and 1/2 cup of water in a jug. Pick and finely chop the coriander leaves.
Rinse the basmati rice well. Place the rice in a medium saucepan with 6 cups of water and bring to the boil over a medium-high heat. Once the water has come to a boil, reduce the heat to low and simmer, uncovered, for 8-10 minutes. Drain and return to the saucepan. Cover with a lid.
Add the garlic and the mild Moroccan spice blend to the pumpkin mixture and cook for 1 minute, or until fragrant. Pour in the chicken stock and tomato paste and stir to combine. Return the chicken to the pan and bring the mixture to the boil. Reduce the heat to low and simmer for 10 minutes, or until the pumpkin has completely softened. Use a fork or potato masher to mash some of the pumpkin into the sauce for a thicker consistency. Stir through the Greek yoghurt (use small tub) and season with a pinch of salt and pepper.
Divide the basmati rice and sweet Moroccan chicken tagine between bowls. Sprinkle with coriander and slivered almonds.