Prep and cooking time: 1hr
Complex carb portions, per serving: 0.25
1 tbsp extra virgin olive oil
1 large onion, diced
2 garlic cloves, roughly chopped
2cm ginger, finely diced, or 1 tsp ground ginger
8 chicken thighs or drumsticks
1 x 400g tin chopped tomatoes
300g butternut squash, cut into 1-2cm cubes
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp ground turmeric
400ml chicken stock
1 x 400g tin chickpeas, rinsed and drained
1 smallaubergine, diced
2 smallcourgettes, cut in half and lengthways
1 large handful fresh parsley
Heat the oil in a heavy-bottomed casserole dish, or large tagine pot, over medium-high heat.
Fry the onions, garlic, and ginger, until softened and lightly browned.
Fry the chicken, until browned.
Pour in the tinned tomatoes, add the squash and spices, and mix well.
Turn the heat down to a low simmer and add the stock.
Simmer for 30-40mins, or until the liquid has reduced by half.
Add the chickpeas, aubergine, and courgettes, and cook for 10mins, or until just soft.
Serve with parsley and flaked almonds.