Chicken Tagine with dates and green olives

Name: Chicken Tagine with dates and green olives
Prep time: PT10.00M
Cook time: PT30.00M
Total time: PT40.00M
Yield: 6.00
Ingredients: 1 Teaspoonful Olive Oil; 800 Grams Boneless chicken thigh; fillets; Onion; thinly sliced; Ground Turmeric; Ground Cumin; 1 Cup Chicken Stock; DIced Tomatoes; 1 Packet MAGGI Chilli Con Carne Recipe Base; 2 Units Carrots; peeled; chopped; 1/2 Cup Dates; stone removed; 1 Cup Green olives; pitted; 200 Grams Couscous

40Min

Easy

Tagine is the name of the cooking vessel, used in Middle Eastern cooking. Don’t worry if you don’t have a tagine as we have made this recipe easy to cook in a casserole dish.

Ingredients

6 portions

1 tsp

Olive Oil

800 g

( 6 )

Boneless chicken thigh, fillets

( 150 g )

Onions, thinly sliced

2 tsps

Ground Turmeric

1 tsp

Ground Cummin

1 cup

( 250 ml )

Chicken Stock

1 Can

( 400 g )

DIced Tinned Tomatoes No added salt (400g)

1 pkt

MAGGI Chilli Con Carne Recipe Base

( 240 g )

Carrots, peeled, chopped

0.5 cup

( 85 g )

Dates, stone removed

1 cup

( 120 g )

Green olives, pitted

200 g

Couscous

Copy

Nutrition Value

Energy

553.13 kcal

Carbohydrates

47.41 g

Protein

28.44 g

Fats

27.42 g

Information per serving

1

5 Min

Preheat oven to 180°C/ 160°C fan forced. Heat half the oil in a large flameproof casserole dish over medium-high heat. Add chicken and cook 2-3 minutes each side or until golden; remove from pan; cover and keep warm.

2

5 Min

Heat remaining oil in same dish; add onion, and cook over low heat, stirring occasionally, for 2-3 minutes or until the onion is soft. Add turmeric and cumin, and stir to coat.

3

30 Min

Add combined stock, tomatoes and MAGGI Chilli Con Carne Recipe Base. Bring to boil; return chicken to pan with carrots and dates. Cover and bake for 30 minutes or until chicken is tender and cooked through. Stir in green olives. This chicken tagine is great topped with coriander, and served with couscous.

1 of 3

2 of 3

Heat remaining oil in same dish; add onion, and cook over low heat, stirring occasionally, for 2-3 minutes or until the onion is soft. Add turmeric and cumin, and stir to coat.