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Ingredients
Vegetable Tagine with Chicken Breast
- Ingredients
- 600 grams Chicken breasts
- 2 medium sized Zucchini
- 4 ripe Plum tomato
- 200 grams white, precooked Beans
- 100 grams button Mushroom
- 4 Tbsps olive oil
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 80 milliliters Chicken broth
- 1 tsp ground cilantro
- salt
- freshly ground peppers
- 5 sprigs fresh mint
Rinse the chicken breast, pat dry and cut into bite-size pieces. Rinse the zucchini, cut lengthwise into quarters and into 10 cm (approximately 4 inches) long pieces. Rinse the tomatoes, blanch, peel and cut into large pieces. Peel the garlic cloves and finely chop. Trim the mushrooms and cut into slices. Peel the onion and cut into thin slices.
In an open tagine, heat olive oil and brown the chicken briefly. Add the onion, zucchini, beans, and mushrooms and cook briefly. Add the tomatoes, garlic, bay leaf, and broth. Season with salt, pepper, and coriander. Reduce the heat, cover the tagine and simmer for 20 minutes. Rinse the mint, pat dry, and chop the leaves very finely. To serve, remove the tagine from the heat and garnish with fresh mint.
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 52.26 g | (53 %) | ||
| Fat | 19.99 g | (17 %) | ||
| Carbohydrates | 18.76 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.95 g | (10 %) |