Tuesday, 3 October 2017

British Food Fortnight Recipe 7 - Slow Cooker Tagine

We have another tasty recipe for you as part of our British Food Fortnight coverage. This Slow Cooker Chicken Tagine recipe is brought to you by Del Monte and it looks delicious! I know, I know - chicken tagine doesn’t sound very British! But British cuisine has always been a melting pot of different flavours from all over the world and tagines have become very popular here. This particular tagine is cooked in a slow cooker, so it's simple to make with very little preparation time. 

Del Monte peach slices have been a British favourite for decades and they are featured in this recipe. I love Del Monte tinned fruits and I've often used them to make tasty desserts, but I've never used them in a savoury recipe. So I think I going to have to give this recipe a go - if I can convince my Mum (who's also my carer) to help me make it that is!

Slow Cooker Chicken Tagine

Photo credit: Del Monte 

Serves: 6
15 minutes preparation – 5 hours cooking

  • 450g skinless, boneless chicken breast fillets, cut into long strips
  • 4 cloves garlic, crushed
  • 1 large onion, chopped
  • 2 x tins chopped tomatoes in juice
  • 1 tin Del Monte® Peach Slices, drained and chopped
  • 1 tin chickpeas, drained
  • Handful of dried apricots, chopped
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp ground coriander
  • ½ tsp cayenne pepper
  • 475ml hot chicken stock
  • 1 tbsp cornflour
  • 1 tbsp water
  • 3 tbsp fresh coriander, chopped
  • 30g flaked almonds
  • 3 tbsp fresh coriander, chopped

  1. Place the chicken pieces in the bottom of a slow cooker. Add the garlic, onion, tomatoes, Del Monte® Peach Slices, chickpeas, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the hot chicken stock. Stir once and cook on a low heat for five hours
  2. After five hours, remove the chicken strips and keep warm
  3. Mix the cornflour and water in a small bowl. Stir the cornflour mixture into the slow cooker. Cook on high for about 20 minutes until the sauce has thickened
  4. Now return the chicken to the slow cooker while still on high and heat through for a few more minutes
  5. Meanwhile, place the flaked almonds under the grill for a few minutes until just toasted 

For more recipe inspiration, please visit http://www.delmonteeurope.com

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