Chicken and Carrot Tagine
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Season chicken thighs and drumsticks with salt and pepper. Heat 2 tablespoons (30 mL) olive oil in a skillet over high heat. Sear chicken in batches until golden on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
Add the onions to the pot and stir until softened, about 8 minutes. Add the lemon and garlic and stir for 2 minutes.
Add the dried spices and season with salt and pepper. Stir for 1 minute. Add the carrots and stir until coated with spices. Add the chicken thighs, drumsticks, crushed tomatoes and enough water to just cover the ingredients. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour over a low simmer.
During the last 20 minutes prepare some couscous. Divide the tagine and the couscous between warmed bowls.
|Per 470 g serving||Amount|
|Saturated Fat||2 g|
|Per 470 g serving||% Daily Value|