Moroccan Chicken Tagine With Honey & Carrots

1/2 pkt (15 g) Moroccan Tagine 30g

500 g chicken thigh, diced 

1 onion, chopped 

2 carrots, chopped 

1 zucchini, sliced 

8 green olives 

1-2 cups chicken stock 

1 1/2 tbsp honey 

2 tsp preserved lemon*

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. Add chicken, sauté 5 min. 

STEP 2

Add stock, honey, olives, zucchini and carrots. Cover and cook on low for 20 min.

HOW TO SERVE

Serve with a couscous salad* and garnish with preserved lemon*.

HINTS & TIPS

SIDES & CONDIMENTS

Couscous salad:

• 20 g almond flakes
• 2 tbsp each of fresh coriander and mint leaves
• 1 cup cooked couscous

Cook coucous and mix all ingredients together. 

SWAPS & ALTERNATIVES

Veggie combos: replace carrots and zucchini with sweet potato and peas.

Reduce meat: 250 g chicken thigh + 200 g cooked lentils. 

Alternative: 2 tsp preserved lemon = juice 1 lemon plus zest.