Recipe of the Week - Moroccan Chicken Tagine

For those of you who are on my mailing list, you will know that the Recipe of the Week has been moved here, to my blog! This means you can delete my emails and just visit the blog whenever you want to find a recipe...

This week's dish (or is that another feature...?) is from Alex Whittaker, a client who consistently inspires me to prepare more exotic healthy meals than my usual fare!

Moroccan Chicken Tagine (10 mins prep, 40 mins cooking time, serves 4...)

400g chicken cut into strips / chunks

1 tbsp coconut oil

1 red onion, chopped

2 ripe tomatoes, chopped roughly

500ml light chicken stock

100g chick peas, rinsed and drained

100g sweet potato (or try butternut squash) peeled and cut into chunks

2cm fresh root ginger

2 cloves garlic, crushed

zest & juice of 1 orange

1/2 tsp ground cumin

1/2 tsp saffron

1/2 tsp ground ginger

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1/4 tsp ground black pepper

1/2 tsp Sel de Guerande salt (you can get it in the artisan / deli food section in most branches of Sainsbury's and it's grey and unprocessed.)

Handful chopped fresh coriander leaves, for garnish

INSTRUCTIONS:

1. Heat the coconut oil and add the chicken, cooking until browned. Set aside in a casserole dish.

2. Saute the onion with the garlic and spices (except the saffron) until softened. Add this to the casserole dish, along with the orange juice / zest, stock and saffron.

3. Bring to the boil and simmer on low for 15 mins.

4. Add the sweet potato, tomatoes and chickpeas and cook for a further 15 - 20 mins.

5. Season as required, cooking a little longer as required to reduce the sauce.

6. Scatter with coriander and serve - ideally with a load of steamed green veggies, or salad, and if you want additional starchy carbs, quinoa or cous cous would be ideal.