Leftover Sunday roast chicken tagine
Ingredients
leftover roast chicken
1 can chickpeas
1 can cherry or chopped tomatoes
125 ml chicken/veg stock
1 red onion, diced
1 red pepper, diced
1 green pepper, diced
4 cloves Garlic, crushed
inch Ginger, grated
6 soft dates
6 Soft apricots
10 pitted Olives
2 tbsp ras el hanout
1 tsp turmeric
2 tbsp the Governor extra Virgin olive oil
Herby tahini
Coriander
Parsley
2 tbsps tahini
2 tbsps Lemon juice
2 tbs Olive oil
Pomegranate seeds
Method
Heat 2 tbsp EVOO in a large pan. Add the onions and sauté for 10mins over low heat. Add the garlic, ginger and sauté for 2-3mins. Add the spices and stir, add peppers, apricots, dates, olives stir then add stock, and tomatoes. Cook for 30 mins or transfer to a casserole dish and cook in the oven.
For the tahini, place all the ingredients into a blender and blitz, add little oil if needed.