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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.
Servings: 4
Ingredients
- 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
To Garnish
- 4 tbsp coriander - chopped, stalks and leaves
- 1 tbsp slivered almonds
- 1 tbsp pomegranate seeds
Instructions
- 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.
Notes
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