Moroccan chicken and chickpea tagine

The combo of chicken, chickpeas and vegetables in this recipe provides lots of protein, carbohydrate, B vitamins and minerals, all which provide a great post workout evening meal. The spinach and apricots are great sources of iron and beta-carotene (a fab antioxidant), and the almonds have a dose of healthy unsaturated fats.

Ingredients (serves 4):

  • 2 tbsp light olive or rapeseed oil

  • 8 skinless, boneless chicken thighs cut into chunks

  • 1 medium onion, finely chopped

  • 1 tbsp harissa paste

  • Half tsp of ground coriander

  • Half tsp of ground cinnamon

  • 2 carrots peeled and cut into batons

  • 500ml chicken stock (or stock cube in water)

  • 400g tinned chopped tomatoes

  • 400g tinned chickpeas, drained and rinsed

  • 75g dried, ready to eat apricots, roughly chopped

  • 100g spinach (fresh ideal but can use frozen)

  • Salt and pepper to season

  • 50g flaked almonds

  • Handful of fresh coriander or frozen

  • Couscous to serve


Method:

  • Heath the oil in a large pan over medium heat, cook the chicken until lightly coloured

  • Add the onion and fry for another two minutes until softened

  • Add the harissa paste, coriander, cinnamon and carrots - stir well

  • Add the stock, tomatoes, chickpeas and dried apricots.

  • Bring to the boil and then turn down to simmer for 30 mins

  • Meanwhile - toast the almonds by cooking in a dry fry pan until lightly golden

  • Once the chicken is tender, add the spinach, stiring until wilted.

  • Season and then stir in the toasted almonds and coriander.

#protein #refuel #postworkout #dinner #easydinner #healthydinner

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