Chicken-and-orange-tagine

Tagine-style orange chicken

This easy Middle Eastern-style stew is flavoured with aromatic cinnamon and zesty orange

By , 30 August 2019

(23 votes)

Tagine-style orange chicken
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 478g serving contains
  • Energy

    1280KJ

    306KCAL

    15%
  • Fat

    12.4g

    low

    18%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    8.6g

    low

    10%
  • Salt

    1.10g

    low

    18%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 268kJ/64kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 500g chicken breast fillets, cut into chunks
  • 300g Frozen for Freshness Vegetable Base Mix
  • 3 cloves garlic, sliced
  • 15g Scratch Cook frozen Chopped Ginger
  • 1tbsp tomato purée
  • 1 orange, zest cut into thin strips, flesh sliced
  • 1 red pepper, chopped
  • 2 salad tomatoes, cut into wedges
  • 95g tub Asda Green Olives, halved
  • 12g cinnamon sticks
  • 1 reduced-salt veg stock cube, made up to 400ml
  • 300g Asda Broccoli Rice
  • Coriander, to serve
Method
  • Heat the oil in a large casserole dish or pan. Fry the chicken for 2-3 mins until browned; remove from the pan with a slotted spoon and set aside.

  • Add the vegetable base mix, garlic and ginger to the pan and cook for 5-6 mins until softened. Add the tomato purée, orange zest and red pepper, stirring well.

  • Return the chicken to the pan with the tomatoes, olives and cinnamon sticks. Pour over the stock and bring to a simmer. Season with black pepper, cover and cook on low for 18-20 mins, or until the chicken is cooked through.

  • Cook the broccoli rice according to the pack instructions and divide between 4 plates. Remove the cinnamon sticks, then spoon the chicken on top of the rice. Top with the orange slices and coriander, to serve.