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Plant-based chick'n & squash tagine

Plant-based chick'n & squash tagine

By Elizabeth Vosloo
10’ Prep time
40’ Cook time
50’ Total time
243 Calories
4 Serving

Summary

This fragrant winter one-pot uses a plant-based chicken alternative for a meat free supper. serve it with steamed couscous or flatbreads to soak up the delicious sauce
Elizabeth Vosloo 0 Followers

Step by Step

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Step 1

Heat the oil over a medium-high heat in a shallow flameproof casserole or large sauté pan that has a tight-fitting lid. Fry the onion and garlic for 5-6 minutes until starting to soften. Tip in the squash with a pinch of salt and fry for another 7-8 minutes until the squash is just taking on a little colour.
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Step 2

Stir the spices into the pan, then add the olives, sliced lemon and stock. Bring to the boil, then cover with a lid, lower the heat to a gentle simmer and cook for 15 minutes.
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Step 3

Stir in the chick’n pieces and simmer, covered, for 10 minutes or until the squash is completely tender and the chick’n is piping hot throughout. Add a splash more water if it looks a bit dry. Scatter with coriander and serve with couscous or flatbreads, if liked.

Ingredient

  • Onion
    Onion
    1
  • Unwaxed lemon
    Unwaxed lemon
    0.5
  • Garlic
    Garlic
    2 clove/s
  • Essential pitted green olives
    Essential pitted green olives
    75 grams
  • Ground turmeric
    Ground turmeric
    0.25 tsp
  • Essential butternut squash
    Essential butternut squash
    350 grams
  • Heura plant based mediterranean chick’n pieces
    Heura plant based mediterranean chick’n pieces
    160 grams
  • Essential vegetable oil
    Essential vegetable oil
    2 tbsp
  • Cooks' ingredients ras el hanout
    Cooks' ingredients ras el hanout
    2 tsp
  • Vegan vegetable stock
    Vegan vegetable stock
    350 mls

Nutrition Facts

View nutrition facts
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