Chicken, fig and kumara tagine

Serves: 4
Time to make: 45 mins
( Hands-on time: 20 mins )

Total cost: $ 21.60 / $ 5.40 per serve

(at time of publication)

Ingredients

1 tablespoon olive oil
600g chicken thigh fillets, trimmed, cut into 2cm cubes
1 large red onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
1 ½ teaspoons ground cumin
1 teaspoon ground coriandercilantroX
1 cinnamon stick
1 ½ cups (375ml) reduced-salt chicken stock
¼ cup chopped dried figs
400g kumarasweet-potatoX, peeled, cut into cubes
coriandercilantroX leaves, to garnish
4 cups steamed greens (broccolini and courgette), to serve

Instructions

1 Heat half of the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 2–3 minutes, or until browned. Transfer to a bowl and set aside.

2 Heat the remaining oil over medium-low heat. Gently fry onion for 3–4 minutes, or until soft. Add garlic, ginger and spices. Cook, stirring, for 2 minutes, or until fragrant.

3 Return chicken to pan and stir to combine. Add the stock, figs and kumara. Bring to the boil, then reduce heat to low, partially cover and simmer for 15–20 minutes, or until kumara is tender. Remove lid and simmer for a further 5 minutes, or until sauce is slightly reduced.

4 Garnish tagine with coriander leaves and serve with steamed broccolini and courgette.

Nutrition Info (per serve)

Kilojoules 1600kJ

Calories 381cal

Protein 35g

Total fat 11g

–Saturated fat 3g

Carbohydrates 30g

–Sugars 17g

Dietary fibre 7g

Sodium 420mg

Calcium 110mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.