Moroccan Chicken, Lentil & Carrot Tagine
Recipe submitted by Sarah Davies
4 chicken breasts, cubed
1 large finely sliced onion
4 carrots chopped into small cubes
150g of red lentils
1 tbsp of grated root ginger
1 clove of crushed garlic
2 tsp Al'Fez Ras El Hanout
1 tsp cumin powder J
uice of 1 lemon
800ml chicken or vegetable stock
Handful of fresh chopped mint and fresh chopped coriander
Al'Fez Pearl Couscous.
1. Gently fry the onion, ginger and garlic in a large pan until the onions are softened.
2. Add the chicken and fry for 5 minutes
3. Add the carrots, lentils, Al'Fez Ras El Hanout, cumin and lemon juice and stir.
4. Pour in the stock, stir gently and simmer for 20 minutes. Then add the fresh mint and coriander and simmer for a further 10 minutes. Serve with Al' Fez Pearl Couscous.