Thursday, May 2, 2013

Recipe: University Moroccan Chicken and Chickpea Tagine!

Hey guys. So this recipe i've written up here is causing me the biggest amount of stress at the moment! Me, and my friends Jack and Kelly (Kelly took the lovely piccys!) as part of a University module had to create a low budget, healthy convenience meal, suitable for a standard range at a UK supermarket. We are having to write up a 4000 word report about it's development for next friday- eep!! At the end of it all, we found that a portion of the product supplies you with 2 portions of your 5 a day fruit and veg, it has high fibre, high protein, low in saturated fat and provides a 1/4 of your vitamin C and folic R.D.A. So to summarise, it tastes pretty darn good, and it's also pretty darn good for you too- and thank god I don't have to reference a medical journal just to write this post down, haha!!
Chicken and Chickpea Tagine (serves 2- makes 860g)
20g olive oil
100g chopped white onions
10g minced garlic
10g minced ginger
250g raw diced chicken breast
4g ground cumin
3g cinnamon
4g ground coriander
25g tomato puree
6.5g vegetable stock powder (low sodium)
300ml water
150g chickpeas
5g cornflour, mixed with 15ml water
15ml lemon juice
40g diced apricots
25g red pepper
25g green pepper

1. Fry the onion, garlic and ginger in the olive oil, for 5 minutes, covered. Add the chicken, spices, and tomato puree, and fry for a further 4 minutes.
2. Add all the other ingredients, and cook on a medium heat for a further 15 minutes, covered, stirring occasionally. Uncover, and cook for a further 15 minutes, stirring often.
3. Serve, with our serving suggestion of buttered couscous.

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