Fruity chicken tagine
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This fruity chicken dish is served with delicious sticky carrots. And while it's cooking, you can relax or multitask!
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Serves: 4
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Skill level: Easy peasy
Ingredients
Serve this meal with mashed potatoes or plain boiled basmati rice - it'll go down a treat with everyone.
- 1tbsp olive oil
- 8 skinless, boneless chicken thighs
- 1tbsp sweet paprika
- 1 onion, sliced
- 500g jar Bolognese sauce
- 425ml (¾ pint) vegetable stock
- 115g (4oz) orange lentils
- 1 cinnamon stick (optional)
- 140g (5oz) dried whole pitted apricots
For the carrots
- 500g carrots, peeled and cut into chunks
- 1tbsp olive oil
- 1tbsp runny honey
- Squeeze of orange juice
Method
- Pre-heat oven to 190ºC, 375ºF, gas mark 5.
- Place the chicken into a bowl and toss with the oil and paprika. Mix well until evenly coated.
- Heat a large non-stick frying pan. Add the chicken in 2 batches and cook over a medium heat for 2 mins each side until golden. Transfer chicken to a casserole dish and set to one side.
- Add the onions to the frying pan cook the onion for 5 mins or until softened. Stir in the Bolognese sauce, stock, lentils, apricots and cinnamon stick and bring to the boil.
- Pour the sauce over the chicken, cover with a lid or foil and cook for 1½ hrs.
- Meanwhile, place the prepared carrots into a roasting tin and toss with the olive oil, honey, orange juice and season well. Place in the oven and roast for 35 mins.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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