“The addition of split
peas to this gorgeous
tagine makes this
recipe a nutritional
wonder. Using safron
is optional but it
adds a beautiful
depth and colour.
Safron is used in
herbal medicine
because it contains
several plant-
derived chemical
compounds that
are known to have
antioxidant, disease
preventing and
health-promoting
properties.”1 cup dried yellow split peas, rinsed
⅓ cup olive oil
1.5kg organic chicken pieces or 1 × 1.6kg
organic chicken, cut into pieces
1 eggplant, cut into large cubes
1 red onion, thickly sliced
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon sweet paprika
Pinch of saron threads
6 ripe roma tomatoes, chopped
100g pitted Sicilian green olives
100g organic dried figs, halved
2 zucchini, cut into thick rounds
2 carrots, cut into thick rounds
1 tablespoon finely grated orange zest
2 cups water
3 tablespoons extra virgin olive oil
1 garlic clove, chopped
Sea salt
Flat-leaf parsley leaves, to serve1 Place the split peas in a bowl, cover
with cold water and leave to soak
overnight. The next morning, rinse and
drain well.
2 Heat half the olive oil in a 5-litre
flameproof casserole dish over medium
heat. Working in batches, brown the
chicken for 5 minutes on each side,
then remove and set aside.
3 Add the remaining olive oil and fry
the eggplant for 3-4 minutes until
browned. Remove. Add the onion
and cook for 10 minutes or
until softened. Add the cumin,
turmeric and paprika and cook
for 2 minutes or until fragrant.
4 Return the chicken and
eggplant to the dish. Add thesafron, tomato, olives, figs, zucchini,
carrot, orange zest and water and bring
to the boil, then reduce the heat and
simmer for 1½–2 hours until the
chicken is cooked through and tender.
5 While the chicken is cooking, place
the split peas in a large saucepan of
boiling water over high heat and cook
for 40 minutes or until very soft and
creamy. Drain well and transfer to a
food processor, then add the extra virgin
olive oil, garlic and salt to taste and
process until smooth and creamy.
6 Serve the chicken tagine with the
split pea puree, garnished with parsley.Nutrition Per serving
2657 kJ/633 cal. Protein 35g. Total fat
40g. Sat fat 8.2g. Carbs 30g. Sugars 14g.
Fibre 9.9g. Sodium 341mg. Calcium
114mg. Iron 3.6mg.CHICKEN TAGINE WITH YELLOW SPLIT PEA PUREE
SERVES 6 HANDSON TIME 20 MINUTES + OVERNIGHT SOAKING COOKING TIME 2½ HOURSThis is an
edited extract
from The Energy
Guide by
Dr Libby Weaver
(Pan Macmillan,
$39.99)FOOD ENERGISING MEALS
134 PREVENTIONAUS.COM.AU