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Easy Leftover chicken tagine
Easy leftover chicken tagine with apricots and chickpeas is a richly flavoured, delicious treat, and surprisingly quick to make. Using leftover roast chicken means no long, slow cooking, so it can be ready in 35 minutes.
- 1 tbsp olive oil
- 1 onion - chopped
- 2 cloves garlic - crushed
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 2 inches cinnamon stick
- 1 x 440g tin chickpeas - drained and rinsed
- 1 x 440g tin plum tomatoes
- 2 tbsp tomato puree
- 1 tbsp runny honey
- 125 ml stock - chicken or vegetable
- 250 g leftover roast chicken - cubed
- 50 g dried apricots - cut into quarters
- 2 large handfuls spinach
- 4 tbsp coriander - chopped, stalks and leaves
- 1 tbsp slivered almonds
- 1 tbsp pomegranate seeds
Heat the oil in a shallow casserole dish or lidded sauté pan on a medium-low heat. Fry the onion for a couple of minutes, and then add the garlic. Fry gently until the onion is translucent but not browned.
Add the spices and fry until fragrant, stirring well to coat the onion in the spice.
Add the rest of the ingredients except for the spinach and coriander and the garnishes. Turn the heat up so that the stock is boiling, then turn down to a low simmer.
Cover and simmer for 20 minutes.
Add half the spinach and stir it in. The spinach will wilt down. Then add the rest of the spinach and the coriander stalks. Stir in, cover, and cook for a couple of minutes.
Sprinkle over the chopped coriander leaves. Garnish with toasted almonds and pomegranate seeds if using them, and serve.
Hints & Tips
- 250 g of chicken will serve four people. I find this quantity fits easily into a flat take-away tray, which stacks neatly in my freezer.
- 50 g of dried apricots is 7–8 individual pieces of fruit. I cut each into quarters using a pair of scissors and find it far easier than using a knife!
- You could substitute pitted dates or prunes for the apricots.
- Garnish with pomegranate seeds and/or toasted slivered almonds. Be careful when you toast the almonds in a dry frying pan, as they go from just coloured to burnt very quickly. Keep the pan moving.
- Use a quality brand of canned tomatoes. You don't need a premium version, but using something better than supermarket budget brands makes a big difference.
- Not all brands of chickpeas are the same, as some are far softer than others. I actually buy different brands for salads/hummus than I do for when I am cooking.
- Chicken tagine freezes well. However, I do not advise refreezing if you used previously frozen meat to make the tagine.
- This recipe is 20 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 467kcal | Carbohydrates: 50g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 196mg | Potassium: 1071mg | Fiber: 11g | Sugar: 20g | Vitamin A: 3175IU | Vitamin C: 32.8mg | Calcium: 132mg | Iron: 6.4mg