Persian chicken and tomato tagine
Allergen – None. Gluten, dairy, egg free.
g
GF
Gluten free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
Method
- In a pot, heat the oil and seal of the chicken in batches.
- Add the onion, carrot, celery and garlic stir well and cook for a further 10 minutes.
- Combine the cumin, cinnamon, all spice, star anise, paprika and pepper, tip this in to the pot and stir well, cook for 5 minutes.
- Add the tomato, lentils, and a little water, bring to the boil and simmer for approx. 30-40 minutes or until the chicken is cooked and the sauce has thickened.
- In the last 5 minutes of cooking add the honey and mint leaves.
- Add the hot blanched beans to the rice and stir through the parsley.
- Serve the Persian chicken with the rice, sprinkle with a little more paprika.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2025.