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Chicken, olive & chickpea tagine

By Adrian Richardson

 

Preparation : 5 min Resting : -
Cooking : 20 min Equipment :
Difficulty :
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Serves 4 :
2 tblsp extra virgin olive oil
1 onion sliced
1 large knob ginger, sliced
6 cloves garlic, sliced
1/2 a large knob of turmeric, sliced or grated
Pinch saffron
Pinch sweet paprika
Pinch cinnamon
2/3 cups stock
750 ml passata
2 chicken breasts (skin off), 2 cm diced
1/2 cup green olives, pitted
1/2 cup Kalamata olives, pitted
1 tin cooked chickpeas, liquid drained off
Season with salt & pepper to taste
1With the oil, sweat off the onion, ginger, garlic and turmeric in the Cook Expert on EXPERT program, speed 3, 140 C for 5 minutes
2Add the saffron, sweet paprika and cinnamon. Turn temperature to 100C & speed 2A for 4 to 5 minutes.
3Add, stock, passata, chicken breasts, green olives, Kalamata olives, chickpeas, salt & pepper.
4Set the speed to 1A & temp to 105C, simmer for 10-12 minutes (or until chicken is cooked)
5Garnish with chopped coriander, parsley, chives & juice of half a lemon
© Video and recipe by Adrian Richardson

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