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🍽️ Vegetable Tajine with Chicken Breast

328 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• 2 medium zucchini
• 4 ripe plum tomatoes
• 200 g white cooked beans
• 100 g mushrooms
• 4 tbsp olive oil
• 1 onion
• 2 garlic cloves
• 1 bay leaf
• 80 ml chicken broth
• 1 tsp ground coriander
• salt
• pepper (from the mill)
• 5 sprigs fresh mint

Instructions

1. 1. Rinse the chicken breast fillet under running water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Cut the chicken meat into bite-sized pieces.
4. 4. Wash the zucchini.
5. 5. Cut the zucchini lengthwise into four strips.
6. 6. Cut the zucchini strips into pieces about 10 centimeters long.
7. 7. Wash the tomatoes.
8. 8. Pour boiling water over the tomatoes.
9. 9. Remove the skin from the tomatoes.
10. 10. Cut the peeled tomatoes into large pieces.
11. 11. Peel the garlic cloves.
12. 12. Finely chop the garlic.
13. 13. Clean the mushrooms.
14. 14. Slice the mushrooms.
15. 15. Peel the onion.
16. 16. Cut the onion into thin wedges.
17. 17. Heat the olive oil in an open tajine over high heat.
18. 18. Sear the chicken meat briefly.
19. 19. Add the onions, zucchini, beans, and mushrooms to the tajine.
20. 20. Sauté the vegetables briefly.
21. 21. Add the tomatoes, garlic, bay leaf, and broth.
22. 22. Season the dish with salt, pepper, and coriander.
23. 23. Reduce the heat.
24. 24. Place the lid on the tajine.
25. 25. Let the dish cook for 20 minutes.
26. 26. Wash the mint.
27. 27. Pat the mint dry.
28. 28. Chop the mint leaves very finely.
29. 29. Remove the tajine from the heat.
30. 30. Add the chopped mint to the tajine.
31. 31. Mix everything briefly.

Nutrition per serving

• kcal: 328
• Protein: 43 g · Fett/Fat: 13 g · Carbs: 9 g