Chicken & Egg Tagine

Ingredients:

• 6 eggs
• 400g skinless chicken thighs
• 2 tsp extra virgin olive oil
• 1 leek, thickly sliced
• 2 celery sticks, thickly sliced
• 1 medium carrot, thickly sliced
• 1/2 red capsicum
• 4 cloves garlic, sliced
• 2 tsp Moroccan seasoning
• 500ml salt-reduced chicken stock
• 2 cups baby spinach leaves
• 1 bunch mint leaves
• 1/2 bunch coriander leaves
• Low-fat yoghurt, flatbread and lemon wedges, to serve

Method:

1. 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.
2. 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.
3. 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.
4. 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.
5. Mix in the eggs, spinach and herbs, then serve with low-fat yoghurt, flatbread and lemon wedges.