*For this recipe you will need a multi-putpose pan, one that can go in the oven as well as on the hob!
SERVES 4
INGREDIENTS:
8 Boneless and Skinless Chicken Thighs
2 Garlic Cloves
1 White Onion
400g Cherry Tomatoes
1 Tin Chopped Tomatoes
2 Red Chillies
200g Spinach
1 Tin Chickpeas
4tbsp Tagine Spice Mix
1 Lemon
1tbsp Garlic Powder
METHOD:
Preheat your oven to 200C
Place the cherry tomatoes in an oven tray with the two whole chillies, drizzle with oil and garlic powder. Put in the oven for 20 minutes.
In a hot, lightly oiled skillet, place the chicken thighs, smooth side down until it begins to brown (usually 3-4 minutes). Turn and repeat on the other side. Remove and set aside.
In the same pan, add a the chopped onion and garlic cloves until browned off and "sweating."
Whilst the onion and garlic are cooking, drain the chopped tomatoes from the tin. Add the drained chopped tomatoes, along with the cherry tomatoes and chillies from the oven to the onion and garlic mixture.
Squash with the back of your spoon the oven cooked cherry tomatoes to release the juices. Add a crumbled chicken stock cube to the mix and simmer on a medium heat.
Now add the zest of the lemon, the tagine spice, spinach and drained chickpeas. Mix thoroughly until spinach has wilted. Usually take 3-4 minutes.
Place the chicken thighs back into the pan and coat with the sauce. Squeeze the juice of the lemon over the sauce.
Place your pan in the oven and let the chicken tagine cook for half an hour until the chicken is cooked through.
Serve hot, with either flatbreads or lemon and herb couscous.
Enjoy!