Chicken And Egg Tagine
Good news. The Heart Foundation now recommends everyone can eat up to six eggs a week, so get cracking with this Moroccan-inspired tagine that’s a good source of folate, iron and vitamin A.
Preparation time: 20 minutes. Cooking time: 1 hour
400g skinless chicken thighs
2 tsp extra virgin olive oil
1 leek, thickly sliced
2 celery sticks, thickly sliced
1 medium carrot, thickly sliced
½ red capsicum
4 cloves garlic, sliced
2 tsp Moroccan seasoning
500ml salt-reduced chicken stock
2 cups baby spinach leaves
1 bunch mint leaves
½ bunch coriander leaves
low-fat yoghurt, flatbread and lemon wedges, to serve
1. Place 6 eggs in a saucepan of cold water and set over a high heat. Bring to a boil, then cook for 6 minutes. Turn the heat off and let stand for 2 minutes. Chill under cold running water, then peel and halve. Set aside.
2. Set a large saucepan over a high heat and fry the chicken thighs in olive oil for 5 minutes, turning often, until lightly browned. Set aside.
3. Add the leek, celery, carrot, capsicum and garlic to the saucepan and fry for 5 minutes, until just softened, then return the chicken and mix in the Moroccan seasoning.
4. Pour in the chicken stock and bring to a boil, then turn the heat to very low and simmer gently for 30 minutes, until the chicken is tender. Mix in the eggs, spinach and herbs, then serve with low-fat yoghurt, flatbread and lemon wedges.
What’s your favourite egg recipe?