CHICKEN AND CAPSICUM TAGINE
SERVES 4 PREP & COOK 40 MINS
600g chicken thigh fillets, chopped
1 large red onion, coarsely chopped
1 large red capsicum, cut into 2cm-wide strips
1 tbsp ground paprika
2 tsp ground cumin
400g jar tomato passata sauce
400g can chickpeas, drained, rinsed
⅓ cup raisins
1 tbsp honey
1 chicken stock cube, crumbled
½ cup chopped fresh coriander, plus extra leaves to serve
Cooked couscous, to serve
1 Heat a lightly oiled, large, deep frying pan over a medium to high heat. Add chicken. Cook, turning occasionally, for 6-8mins, or until evenly browned. Add onion and capsicum. Cook, stirring, for a further 2 mins.
2 Stir in paprika and cumin to coat chicken and vegetables.
3 Stir in passata, chickpeas, raisins, honey, stock cube…
