You will be forgiven for thinking I have gone quite mad by posting a recipe for a dish using fresh peaches in the middle of the UK winter! But I haven’t, for the recipe below – a delicious and flavoursome tagine – uses South African peaches which are at their seasonal best during the UK winter months and widely available at a good price.
They make a wonderful alternative to my usual tagine recipe that has soft dried apricots in it and certainly offers a fruity burst of sunshine when our days are short. Those from sunnier climes, like my many followers in Australia, can use their own bounty of new season stone fruit like peaches and nectarines for this dish that is just as good eaten hot or warm in the summer or winter. I like to serve it with couscous and sprinkled with a few pine nuts (although this does raise the carb and fat stats) so they are optional.
AFRICAN RICH LADY PEACH AND CHICKEN TAGINE
low-fat cooking spray or mist
1 small onion, chopped
3-4 (about 400 g/14 oz) skinless and boneless chicken breasts, cut into bite-sized pieces
1 tbsp finely grated root ginger or Lazy ginger
1 clove garlic, crushed
2 tsp ground cumin
1 tsp ground paprika
1 tsp ground cinnamon
1/4-1/2 tsp red chilli flakes
4 peaches (I used South African Rich Lady variety), skinned, halved and stoned
1 small sweet potato, peeled and cut into small bite-sized pieces
400 g/14 oz can chopped tomatoes
125ml/3/4 cup water
50 g/1/3 cup stoned black olives (I used Kalamata)
salt and freshly ground black pepper
50 g/1/3 cup seedless/seeded raisins
2 tbsp toasted pine nuts (optional)
2 tbsp chopped fresh coriander/cilantro
1. Generously spritz a large, wide, non-stick frying or saute pan with low-fat cooking spray or mist. Heat, add the onion and chicken and cook, stirring occasionally, until the chicken is no longer pink.
2. Stir in the ginger, garlic, cumin, paprika, cinnamon and chilli flakes, mixing well.
3. Cut the peaches into bite-sized pieces and add to the pan with the sweet potato, tomatoes and their juice, water, olives and salt and pepper to taste, mixing well. Bring to the boil, reduce the heat, cover and simmer, stirring occasionally until the potato is soft, about 15-20 minutes.
4. Stir in the raisins and cook for a further 2 minutes.
5. Serve hot or warm with couscous if liked, sprinkled with pine nuts if using, and chopped coriander/cilantro.
WLS PORTION: 1/2
CALORIES PER PORTION (WITHOUT PINE NUTS): 290
FAT: 4.7 g