Moroccan Chicken Giblet Tagine with Brown Rice
Cinnamon, cumin, coriander and ginger add distinctive North African flavours to this tasty tagine, with sultanas giving a touch of fruity sweetness. Pack in extra depth of flavour with a Knorr Chicken Stock Pot, and serve piping hot with brown rice and fresh parsley.
Feeds
4Person
Preparation time
80Min.
intermediate
Ingredients
- 1 kg chicken giblets
- 30 ml canola cooking oil
- 30 g flour
- 1 onion, sliced
- 3 cloves garlic, thinly sliced
- 5 ml Robertsons ground cumin
- 5 ml Robertsons paprika
- 2.5 ml Robertsons ground cinnamon
- 5 ml Robertsons ground coriander
- 20 ml tomato paste
- 1 medium-large sweet potato, peeled and cubed
- 1 lemon, juice & Zest
- 1 x 400 g tin chopped tomatoes
- 50 g packet Knorr mutton & vegetable soup mix
- 1 Knorr chicken stock pot (dissolved in 400ml hot water)
- 10 green olives, pipped & halved
- 20 g sultanas
- ¼ cup frozen peas
- Robertsons atlantic sea salt, to season
- Robertsons ground black peppercorns, to taste
- RICE:
- 1 cup brown rice
- TO SERVE:
- 10 g parsley, chopped
Preparation method
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