– 1 tablespoon of olive oil
– 2 onions
– 2 cloves of garlic
– 1 teaspoon of harissa
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground cumin
– 350g of boneless chicken thighs
– 200g cauliflower florets
– 2 cans of chopped tomatoes
– 1 chicken stock cube
– 1 can of chickpeas
– ripe mango (quartered)
– baby spinach
– chopped coriander to serve
Tagines are such a great all round dish and once you’ve cracked the basic method, it’s so simple to play around with different flavour combinations. They also make a great vegetarian dish (swap the chicken in this recipe for more pulses or tofu) and the sweetness makes them a favourite with little ones too.
Traditionally, tagines use dried fruit like apricots or sultanas to add the sweetness, but this dish uses fresh mango for a twist. The fresh mango means you don’t have the sugar hit from the dried fruit. Even though this it’s natural sugar, it’s still digested like any other sugar by your body. I love this type of simple swap, so you don’t compromise taste when if you’re transforming.
This one is from my third book which is only £6.99 in hardback on Amazon here.
Here’s the recipe for 4 servings…
Heat 1 tablespoon of olive oil in a large saucepan over medium low heat and cook 2 finely sliced onions for 10 minutes until golden and translucent. Then add 2 cloves of garlic (or garlic paste), 1 teaspoon of harissa, 1 teaspoon of ground cinnamon and 1/2 teaspoon ground cumin and sizzle for a few seconds.
Next add in 350g of chopped boneless chicken thighs and 200g cauliflower florets. Mix to coat, then add 2 cans of chopped tomatoes, 250ml chicken stock and salt and pepper.
Bring to the boil and simmer for 15 minutes until the sauce has thickened. Stir in 1 can of chickpeas, 1/4 chopped, ripe mango and 75g of baby spinach stirring until the leaves wilt. Taste for seasoning, adjusting as you like.
Spoon into bowls and scatter over with chopped coriander to serve.
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