Chicken with Mediterranean Vegetables
Add an extra kick of soy sauce to this summer chicken dish
Top Tip
Good: instead of chicken, use a mix of vegetables such as cauliflower, peppers and carrots. Sub the chicken concentrate for CHEF® Vegan Liquid Concentrate Chicken Taste.
Better: recipe
Best: 15 minutes from the end, stir in green pitted olives and quartered preserved lemons, then return to the oven. Top with thin strips of preserved lemon.
Chicken Tagine
Food
Main Courses
Moroccan
Dairy-free
Gluten-free
This Moroccan classic can easily be made vegetarian
10 Servings
Ingredients
10 chicken pieces, skin on, such as breast and thigh
45g CHEF® Chicken Liquid Concentrate
20ml olive oil
200g shallots, peeled and finely chopped
15g garlic cloves, peeled and sliced
1 inch ginger, peeled and grated
1 tbsp harissa paste or Moroccan spice mix
500g butternut squash, peeled and diced
800g MAGGI® Rich & Rustic Tomato Sauce
20g clear honey
Roughly chopped fresh coriander, to finish
Method
- Preheat the oven to 180C. Cut the chicken breasts in half and add to a bowl with the thighs. Add 15ml liquid concentrate to the chicken pieces and mix well.
- Heat the oil in a large pan. Add the chicken, skin-side down, and sear until browned. Remove from the pan and set aside.
- Reduce the heat slightly, add the shallots and cook for 5-6 mins until golden. Add the garlic and ginger and cook for 30 secs before adding the harissa and cook for a further minute.
- Add the squash and stir in. Arrange the chicken, skin-side up, on the shallots and squash. Pour over the tomato sauce, remaining liquid concentrate, 500ml water and the honey. Bring to a gentle simmer, stirring occasionally then transfer to a gastronorm pan to bake for 40 mins until tender.
- Finish with the coriander and serve with a couscous salad.
