Feta tabbouleh with aubergines
This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match
Moroccan chicken stew
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- large handful flaked almonds
- 1 tbsp ghee
- 2 red onionsfinely sliced
- 4 garlic clovesfinely chopped
- thumb-sized piece ginger(about 40g), unpeeled if organic, finely grated
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ smoked sweet paprika
- 4 chicken thighsskin on
- 2 red pepperssliced into thin strips
- 1 large lemoncut into 6 thick slices
- handful green olivesstoned
- 250ml gluten-free chicken stockor bone broth
- 4 pitted datesor dried apricots, chopped
- a small pinch of chilli powderor 1 fresh, red chilli, chopped (optional)
- 150g green beanshalved
- handful fresh corianderchopped
- handful fresh parsleychopped
Nutrition: per serving
- kcal348low
- fat20g
- saturates5glow
- carbs20g
- sugars16g
- fibre7g
- protein18ghigh
- salt0.6glow
Method
step 1
In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.
step 2
In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
step 3
Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
step 4
Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
step 5
If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
step 6
Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.
