Chicken tagine with sweet potato and butter nut squash
Syn FREE on extra easy so perfect for free food February
I have taken this recipe from the slimming world website and adapted it slightly for my slow cooker. Don’t be put off by the preserved lemons or be tempted to skip them – they give this an amazing flavour- I urge you to give this dish a try. Look for them in the specialist foods section of the supermarket – I bought my latest jar at M&S. They keep for ages; I also add them to fish dishes, or pop a couple in a chilli or stir fry to give it an extra ‘pop’ of flavour.
I have found lots of instructions on line for how to make your own preserved lemons (basically, its just salt and lemons, but the ones in the jars are much smaller than ‘normal’ ones)- I may have to give it a go, look out for that blog post…!!
Pinch of saffron
6- 8 skinless chicken thighs
2 red onions chopped
3 garlic cloves, crushed
Salt and black pepper
2 tsp ground ginger
1 tsp cinnamon
1 tsp sweet smoked paprika
4 preserved lemons, chopped
Small handful of finely chopped fresh parsley
Small handful of finely chopped fresh coriander
2 large sweet potatoes, peeled and cut into chunks
½ butternut squash, peeled, deseeded and cut into chunks
200ml boiling chicken stock
Slow cooker method
Put the saffron and 2 tablespoons of hot water in a small bowl and set aside to infuse.
Brown the chicken for 4-5 minutes (use fry-light if you need to), add to slow cooker with onions, sweet potatoes and squash, saffron liquid, garlic, spices and seasoning, chopped lemons. (I also added a splash of the liquid from the jar of lemons)
Pour over passata and enough stock to not quite cover. Add the parsley and half of the coriander and stir well. Leave to cook. I cook mine all day on low while I’m at work.
Season to taste, scatter over the remaining coriander and serve hot with couscous or rice
See original recipe here