CHICKEN AND GREEN OLIVE TAGINE

 

CHICKEN AND GREEN OLIVE TAGINE

Serves 4

Approx. 1.5 Syns per serving

This one's a take on a Sainsbury's recipe.

2 medium onions, finely chopped (Again, I use frozen because they soften easily in Frylight).
2 cloves of garlic, crushed
615g skinless chicken thigh fillets
2 tsp. ras el hanout
1 cinnamon stick
Half tsp. ground ginger
1 level tbsp. runny honey - 2.5 Syns
2 x 400g chopped tomatoes
75g pitted green olives, preferably with herbs - 4.5 Syns

Spray a hob to oven casserole dish well with Frylight and heat over a medium heat.
Add the onions and cook until softened. Add the garlic and cook for a couple more minutes, then remove from casserole dish and set aside.
Re-spray, if necessary, and cook the chicken until golden.
Return the onion and garlic to the casserole. Add the ras el hanout, cinnamon, ginger, honey, tomatoes and olives, along with 150ml water.
Cover and cook for 20 minutes, then remove the lid and cook for a further 10 minutes until the chicken has cooked through and the sauce has thickened.
If you like, at the end of cooking, stir some harissa through, to taste. 1 tsp. is only 0.5 Syns.