Chicken and date tagine

Serves: 6

Time to make: 1 hr 35 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

cooking spray oil

900g chicken breast fillets, cut in 2.5cm cubes

1 medium onion, sliced

1 yellow capsicum, chopped

1 tablespoon grated fresh ginger

3 teaspoons ground cumin

2 teaspoons smoked paprika

2 cups salt-reduced chicken stock

2 tablespoons tomato paste

4 fresh dates, pitted, coarsely chopped

500g kumarasweet-potatoX, peeled, cut in 2cm cubes

200g green beans, halved

1 cup couscous

¼ cup chopped fresh coriandercilantroX

Instructions

Stay Awake

1 Preheat oven to 180°C. Spray a large frying pan with oil and place over a medium-high heat. Brown chicken in batches and place in a tagine or a large casserole dish (with a lid).

2 Spray frying pan with a little more oil and return to heat. Cook onion and capsicum for 4-5 minutes over a low heat until soft. Add ginger, cumin and paprika. Cook for 30 seconds until fragrant.

3 Add stock and tomato paste to capsicum mixture. Bring to the boil. Pour over chicken. Add dates and kumara. Cover and bake for 40 minutes. Add green beans to casserole dish. Cover and return to oven for 20 more minutes or until tender.

4 Meanwhile, cook couscous following packet directions. Before serving, scatter chicken with coriander then serve with couscous.

Variations

Make it gluten free: Use gluten-free stock and tomato paste, and replace couscous with quinoa.

Nutrition Info (per serve)

Calories 402 cal

Kilojoules 1680 kJ

Protein 41 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 11 g

Dietary fibre 6 g

Sodium 330 mg

Calcium 80 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.