Chicken and Vegetable Tagine contains a wide range of exotic spices within the Go Spice blends and brings you delicious flavours of Middle Eastern delight. and beyond.
3 tbsp olive oil
1 medium red onion, chopped
4 cloves garlic, crushed and chopped
1 red bell pepper, cored, deseeded and sliced
½ tsp salt
4 tsp Go Spice Blend
1 courgette, sliced
4 large chicken thighs
500ml chicken stock
400g tin chickpeas (240g drained)
Heat the oil in a saucepan or large frying pan over a medium heat. Add the onion and cook for about 5 minutes, until the onion is softening. Turn the heat to low and add the garlic, red bell pepper, salt and the Go Spice Blend. Stir the ingredients well for 1 minute to coat with the spices, allowing the essential oils to be released to flavour the dish. Cook for another 5 minutes until the onion has softened. Add the courgette and the chicken to the pan and stir fry for a couple of minutes. Add the stock, turn up the heat and bring to the boil. Turn the heat down to a simmer and cook uncovered for 30 minutes. Add the chickpeas 15 minutes before the end of cooking. Add more stock or some water if required and check the seasoning. Serve hot.