Chicken Tagine with Eggplant & Romano Pepper
over parsley potatoes with olives & lemon
The tagine is a kind of earthenware pot, which was traditionally placed on hot coals to ensure a slow cooking process of dishes.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
½ piece
Onion
1 piece
Garlic
1 teaspoon
Fresh ginger
½ piece
Romano pepper
½ piece
Eggplant
⅓ sachet(s)
African-inspired spice mix
1 piece
Chicken breast
5 g
Fresh flat leaf parsley
(May be present Celery)
¼ piece
Lemon
½ piece
Carrot
30 g
Green olives
Not included in your delivery
¼ tablespoon
Brown sugar
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
50 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of generously salted water in a pot or saucepan. Peel or thoroughly wash the potatoes and cut them into rough chunks. Slice the onion into half rings and crush or mince the garlic. Grate the ginger. Halve and deseed the Romano pepper, then cut into thin strips. Dice the eggplant into 1cm - 2cm cubes. Slice the carrot into crescents.
Boil the potatoes for 12 - 15 minutes or until done, then drain and set aside, covered. Heat the olive oil in a deep frying pan over medium-high heat. Fry the eggplant, carrot, onion, garlic and ginger for 3 - 4 minutes, then stir in the sugar and fry for 1 - 2 more minutes.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
Create some space in the centre of the pan and then add the chicken and the Romano pepper (see Tip). Season the chicken with salt and pepper, then fry for 2 minutes per side until evenly browned.
Tip: if you don't have enough space in the pan, you can also fry the chicken separately.
Remove the chicken from the pan and set aside briefly. Stir in the African-inspired spices and the honey, then return the chicken to the pan. Pour in the water so as to cover two thirds of the vegetables (see pantry for amount). Cover with the lid and allow to simmer for 12 - 15 minutes over medium heat.
Meanwhile, finely chop the parsley. Quarter the lemon and halve the olives. When the tagine is done, add the olives and squeeze lemon juice as preferred directly into the pan. Allow to cook for 5 - 6 minutes over medium-high heat, uncovered. Season to taste with salt and pepper.
Drizzle the potatoes with the extra virgin olive oil and add two thirds of the parsley. Season to taste with salt and pepper, then toss well to combine. Serve the potatoes on soup plates and top with the tagine. Garnish with the rest of the parsley and serve any remaining lemon wedges alongside.