Chicken, carrot and orange tagine

This fragrant Moroccan-style one-pot is a great, crowd-pleasing dinner! The orange gives the dish a lovely sweetness, but you could even add a little honey to enhance it further. Save any leftover meat or veggies and use as the basis for one of our flavour-packed lunch or supper the next day – double thumbs up!

Ingredients

Serves: 4

Ready in: 1hr 10 mins

• 2 tbsp olive oil
• 500-600g pack Co-op British Chicken Breast Fillets, cut into cubes
• 2 onions, chopped
• 3 carrots, halved lengthways and cut into slices
• 2 cloves garlic, peeled and chopped
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp turmeric (optional)
• 400g tin Co-op Chickpeas
• 100g raisins       
• 450ml chicken stock
• 2 oranges, ½ juiced and the remaining 1½ oranges peeled and segmented
• 15g fresh coriander, roughly chopped

Method

1. Heat the olive oil in a large heatproof casserole dish, then add the chicken and fry until golden (you may have to do this in batches). Remove chicken and set aside.
2. Gently fry the onions and carrots for about 10 mins until softened, then add the garlic and spices and fry for another 1 min.
3. Return the chicken to the pan along with the chickpeas, raisins and stock. Bring to the boil, then reduce to a simmer and cook, partly covered, for 35 mins.
4. Add the juice of half an orange and simmer, uncovered, for a further 5 mins until the chicken is tender and the sauce is slightly thickened.
5. Stir through the orange segments and the coriander, reserving a little to scatter over the top. Serve with couscous or flatbreads for dipping, if you like.

Leftover meal ideas

Griddled halloumi and Moroccan veg
Slice halloumi then griddle until charred and soft. Combine any leftover veg and chickpeas from the tagine with some baby spinach leaves or handfuls of rocket. Whisk together a little honey, lemon juice, extra virgin olive oil and seasoning, then top the veg mix with the halloumi and drizzle with the dressing when ready to serve.

Moroccan nachos
Put any leftover veg from the tagine in a pan, add a tin of chopped tomatoes then simmer until thickened and flavoursome. Spread tortilla crisps over a baking tray, then top with the sticky veg mixture, shred over any leftover chicken from the tagine, and grate over some cheese. Bake in a medium oven until the cheese is bubbling and melted. Serve topped with chopped avocado and some sliced jalapeño chilli peppers (optional).

Moroccan rice salad
Take any leftover veg, chickpeas and chicken from the tagine, and stir through cooked rice along with a couple of handfuls of rocket and some chopped fresh coriander or parsley (optional). Gently toss through some crumbled feta, then top with some diced pickled beetroot and a squeeze of orange juice for a tangy finish.