My chicken and eggplant tagine recipe is a follower favourite. So healthy and yummy. How good are pine nuts? How good is cous cous!? Make this for someone you love.
Chicken Tagine
Ingredients
- 3 medium eggplants
- 800g chicken thighs, trimmed and sliced into 4 pieces per thigh
- Olive oil
- 5 cloves garlic, crushed
- 2 red onions, sliced
- 1 tsp ground coriander
- ½ tsp chilli flakes (optional)
- 1 cinnamon stick
- 5 sprigs thyme
- 2 bay leaves
- 50g capers
- 1 x 400g tin chopped tomatoes
- 500ml chicken stock
- 1 lemon, finely chopped
- 50g toasted pine nuts
- 1 bunch fresh coriander, chopped
- Couscous, to serve
Method
- Preheat oven to 200°c.
- Cut eggplants into 3cm pieces and place on a baking tray lined with baking paper. Drizzle generously with olive oil (each piece of eggplant should have a little oil on), sprinkle with salt and roast until golden brown (around 20 minutes).
- Heat 3 tbsp olive oil in a large pan and add garlic, onions and a pinch of salt. Sauté until golden brown.
- Remove garlic and onions to a bowl, turn the heat up and add chicken pieces, browning on each side.
- Once chicken is golden brown, add back onions and garlic, along with ground coriander, chilli flakes, cinnamon stick, thyme, bay leaves, capers, tomatoes, chicken stock, lemon, and roasted eggplant.
- Simmer on low-medium with the lid on for around 45 minutes, until chicken is very tender.
- Serve topped with coriander leaves, on a bed of buttery couscous.