Recipe: Leftover chicken tagine

I was craving middle eastern food - more specifically the holiest of spice mixes harissa. Harissa is warming and comforting at the same time as being exciting and spicy!

I created this as a way to use up some leftover chicken and is a mix between tagine and ratatouille.
Makes 2 portions for the very hungry or 3 normal portions.

Ingredients:

• Half a large courgette (chopped into semi-circles)
• Half a large aubergine (chopped into semi-circles)
• 1 medium onion (roughly chopped)
• 2 garlic cloves (crushed)
• Large handful of cooked chicken (about one chicken breast worth)
• 400g carton of chopped tomatoes
• 4 dried apricots (halved)
• 1 tablespoon of sunflower oil
• 1 tablespoon of olive oil
• 1 tablespoon of harissa (paste or dried is fine)
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of sweet paprika
• Salt and pepper to season

1. Begin by placing the aubergine on a plate on top of a piece of kitchen roll and sprinkle with salt. This draws moisture out of the flesh and means that less oil is needed.
2. Add the sunflower oil to a large sautéing pan or casserole dish. Turn the heat to medium and fry the onions till just browning. 
3. Tip in the courgette and aubergine. Add the harissa, cumin seeds and paprika. Stir well.
4. Pour in the chopped tomatoes, apricots and cooked chicken. Now add the garlic. 
5. Add the olive oil, turn the heat down low and cover. Let it simmer for 30-40 minutes until the courgette and aubergine are tender.

I had this with cous-cous (with a little chopped coriander) and caramelised flaked almonds. The almonds were a random last minute addition but the crunchiness worked really well with the soft aubergine and courgette.

Estimated cost per portion: £1.07

L
xx