Chicken tagine with honey roasted carrots

Serve this fruity chicken dish with mashed potatoes or plain boiled basmati rice and delicious sticky carrots

Serves: 4

What you need:

• 1 tablespoon olive oil
• 8 skinless, boneless chicken thighs
• 1 tbsp sweet paprika
• 1 onion, sliced
• 1 x 500g jar Dolmio Organic Sauce for Bolognese
• 425ml /3/4 pint vegetable stock
• 115g/4oz orange lentils
• 1 cinnamon stick (optional)
• 140g/5oz dried whole pitted apricots

For the carrots:

• 500g carrots, peeled and cut into chunks
• 1tbsp olive oil
• 1tbsp runny honey
• Squeeze orange juice

What you do:

1. Pre-heat oven to 190C, 375F, Gas 5.
2. Place the chicken into a bowl and toss with the oil and paprika. Mix well until evenly coated.
3. Heat a large non-stick frying pan. Add the chicken in 2 batches and cook over a medium heat for 2 minutes each side until golden. Transfer chicken to a casserole dish and set to one side.
4. Add the onions to the frying pan cook the onion for 5 minutes or until softened. Stir in the Dolmio Organic Sauce for Bolognese, stock, lentils, apricots and cinnamon stick and bring to the boil.
5. Pour the sauce over the chicken, cover with a lid or foil and cook for 1 ½ hours.
6. Meanwhile, place the prepared carrots into a roasting tin and toss with the olive oil, honey, orange juice and season well. Place in the oven and roast for 35 minutes.

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