Plant-based chick'n & squash tagine
This fragrant winter one-pot uses a plant-based chicken alternative for a meat free supper. Serve it with steamed couscous or flatbreads to soak up the delicious sauce
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook40 mins
- Total time50 mins
Ingredients
- 2 tbsp Essential Vegetable Oil
- 1 onion, sliced
- 2 clove/s garlic, crushed
- 350g Essential Butternut Squash, peeled, deseeded and cut into 2cm cubes
- 2 tsp Cooks' Ingredients Ras El Hanout
- ¼ tsp ground turmeric
- 75g Essential Pitted Green Olives
- ½ unwaxed lemon, finely sliced
- 350ml vegan vegetable stock
- 160g Heura Plant Based Mediterranean Chick’n Pieces
- Coriander leaves and steamed couscous or flatbreads, to serve (optional)
Method
Heat the oil over a medium-high heat in a shallow flameproof casserole or large sauté pan that has a tight-fitting lid. Fry the onion and garlic for 5-6 minutes until starting to soften. Tip in the squash with a pinch of salt and fry for another 7-8 minutes until the squash is just taking on a little colour.
Stir the spices into the pan, then add the olives, sliced lemon and stock. Bring to the boil, then cover with a lid, lower the heat to a gentle simmer and cook for 15 minutes.
Stir in the chick’n pieces and simmer, covered, for 10 minutes or until the squash is completely tender and the chick’n is piping hot throughout. Add a splash more water if it looks a bit dry. Scatter with coriander and serve with couscous or flatbreads, if liked.
Cook’s tip
Ras el hanout
A warming mix of ground ginger, cumin, paprika and other aromatics, this is a classic Moroccan spice blend. Use it as a rub for root vegetables or to make fragrant stews and tagines.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,010kJ/ 243kcals |
|---|---|
Fat | 14g |
Saturated Fat | 1.6g |
Carbohydrates | 16g |
Sugars | 11g |
Fibre | 6.6g |
Protein | 9.5g |
Salt | 1.1g |