Chicken, pepper and olive tagine.

Sweet peppers are very nutritious they are an excellent source of vitamins A and C, potassium, folic acid, and fibre. 

This delicious tagine is really easy to make, perfect for dinner after a long day at work.


2 Chicken breasts
2 sweet peppers
100g green or black olives
1 lime
2 cloves garlic grated 
Small piece fresh ginger grated 
2 tsp smoked paprika
1 tsp cumin
1 tsp  ground coriander 
1/2 tsp ground cinnamon 
400 ml vegetable stock
2 tsp tomato paste (add more if needed)
Salt and pepper for seasoning 


Cut the chicken in to cubes and put in to a bowl with the spices, garlic and ginger.
Dice the onions and slice peppers in to slices
Fry the onions and peppers  in large frying pan for 5 mins and push to the edge of the pan.
Add the chicken to the pan and continually turning until browned.
Mix the chicken and peppers together.
Pour over the vegetable stock and add tomatoes paste.
Simmer for 20 minutes until the chicken is cooked through. 
Add juice of one lime with the olives and stir through for a couple minutes.

Serve with wholemeal rice or cous cous and some fresh coriander.

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