Chicken and Egg Tagine

Take a few boiled eggs and turn them into something wonderful with celebrity chef, Fast Ed's chicken and egg tagine recipe.

6 eggs
400g skinless chicken thighs
2 tsp extra virgin olive oil
1 leek, thickly sliced
2 celery sticks, thickly sliced
1 medium carrot, thickly sliced
½ red capsicum
4 cloves garlic, sliced
2 tsp Moroccan seasoning
500ml salt-reduced chicken stock
2 cups baby spinach leaves
1 bunch mint leaves ½ bunch coriander leaves low-fat yoghurt, flatbread and lemon wedges, to serve

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Place 6 eggs in a saucepan of cold water and set over a high heat. Bring to a boil, then cook for 6 minutes.
Turn the heat off and let stand for 2 minutes. Chill under cold running water, then peel and halve. Set aside.
Set a large saucepan over a high heat and fry the chicken thighs in olive oil for 5 minutes, turning often, until lightly browned. Set aside.
Add the leek, celery, carrot, capsicum and garlic to the saucepan and fry for 5 minutes, until just softened, then return the chicken and mix in the Moroccan seasoning.
Pour in the chicken stock and bring to a boil, then turn the heat to very low and simmer gently for 30 minutes, until the chicken is tender. Mix in the eggs, spinach and herbs, then serve with low-fat yoghurt, flatbread and lemon wedges.

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Fact: A serve of Chicken and Egg Tagine is a good source of folate, iron and vitamin A.