LEMON CHICKEN & CHICK PEA TAGINE SERVES 4
FRY 4 CUBED CHICKEN BREASTS IN FRYLIGHT WITH 1 ONION & 300G CARROTS FOR 10 MINS, ADD 2 CRUSHED GARLIC CLOVES, 1 TSP CUMIN & ½ TSP EACH OF TURMERIC, PAPRIKA & CINNAMON COOK FOR 1 MIN. ADD 600ML CHICKEN STOCK, 400G CAN CHICKPEAS, PARED RIND & JUICE OF A LEMON, BRING TO BOIL & THEN TRANSFER TO OVEN GAS 4 FOR 40 MINS.
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