This is a great recipe containing hearty chicken, chickpeas and pumpkin in a Moroccan style sauce. Healthy one pot cooking.
30 Minutes. Simple, one pot goodness.
400g Australian chicken thigh
1 x 400g tin chickpeas
1 x lemon
2 tablespoons Moroccan seasoning
3/4 cup Natural chicken stock
1/2 butternut pumpkin
Prepare veg & chicken
Deseed and cut pumpkin into 1cm thick slices then cut into wedges. Drain and rinse chickpeas. Cut chicken into large, bite sized pieces then combine in a bowl with a drizzle olive oil, salt and pepper.
Heat a large pot or tagine with a tight fitting lid to medium heat with a drizzle of olive oil. Brown chicken in batches for 3 minutes each side then remove from pan. To the same pan, add an extra drizzle of olive oil, pumpkin, moroccan spice and stock. Season with salt and pepper, stir and bring to a simmer. Return the chicken to the pan with chickpeas and sultanas. Reduce to a low simmer and cover. Cook for 20 minutes. Do not stir and resist lifting the lid until time is up. Remove from heat.
Serve tagine into bowls and finish with a squeeze of lemon.
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