Leftover Sunday roast chicken Tagine
This leftover Sunday roast chicken tagine is a delicious way to transform cooked chicken into a richly spiced, comforting meal. Sweet dried fruits, fragrant spices, and tender vegetables come together in a warming sauce that’s both hearty and aromatic. Finished with a vibrant herby tahini and bursts of pomegranate, this dish is perfect for relaxed weekend cooking and sharing around the table.
Ingredients
leftover roast chicken
1 can of chickpeas
1 can cherry or chopped tomatoes
125 ml chicken/veg stock
1 red onion, finely diced
1 red pepper, finely diced
1 green pepper, diced
4 cloves of garlic, minced
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
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Heat 2 tbsps of the Governor EVOO in a large pan. Add the onions and sauté for 10 minutes over a low heat. Add the garlic, ginger and sauté for 2-3 minutes. Add the spices and stir, add the peppers, apricots, dates and olives then stir to combine. Add the chickpeas, stock and the tomatoes. Bring to the boil, reduce to a simmer and let cook for 30 minutes or alternatively transfer to a casserole dish and cook in the oven on 180c/gas mark 4.
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For the herby tahini, place all the ingredients into a small blender and blitz to the desired consistency, adding a little oil if needed.
