Chicken And Egg Tagine

October 17, 2011


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.


Serves 4

Preparation time: 20 minutes. Cooking time: 1 hour

Ingredients

6 eggs

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

Method

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?

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.

SUBSCRIBE

 

You Said

Comments

Win 10K cash
Win 10K cash
Wiin a brand new audi