Take a few boiled eggs and turn them into something wonderful with celebrity chef, Fast Ed's chicken and egg tagine recipe.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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