Tagines are such a great all round dish and once you’ve cracked the basic method, it’s so simple to play around with different flavour combinations. They also make a great vegetarian dish (swap the chicken in this recipe for more pulses or tofu) and the sweetness makes them a favourite with little ones too.
Traditionally, tagines use dried fruit like apricots or sultanas to add the sweetness, but this dish uses fresh mango for a twist. The fresh mango means you don’t have the sugar hit from the dried fruit. Even though this it’s natural sugar, it’s still digested like any other sugar by your body. I love this type of simple swap, so you don’t compromise taste when if you’re transforming.
This one is from my third book which is only £6.99 in hardback on Amazon here.
Here’s the recipe for 4 servings…
Heat 1 tablespoon of olive oil in a large saucepan over medium low heat and cook 2 finely sliced onions for 10 minutes until golden and translucent. Then add 2 cloves of garlic (or garlic paste), 1 teaspoon of harissa, 1 teaspoon of ground cinnamon and 1/2 teaspoon ground cumin and sizzle for a few seconds.
Next add in 350g of chopped boneless chicken thighs and 200g cauliflower florets. Mix to coat, then add 2 cans of chopped tomatoes, 250ml chicken stock and salt and pepper.
Bring to the boil and simmer for 15 minutes until the sauce has thickened. Stir in 1 can of chickpeas, 1/4 chopped, ripe mango and 75g of baby spinach stirring until the leaves wilt. Taste for seasoning, adjusting as you like.
Spoon into bowls and scatter over with chopped coriander to serve.
Louise Parker: The 6 Week Programme by Louise Parker is published by Mitchell Beazley, £20 (www.octopusbooks.co.uk). Photography by Louise Hagger and Chris Terry.