Mulligatawny chicken tagine is an Indian dish, traditionally a soup. So if you are into introducing new and different flavours to kids early, this is a good recipe. I hope you like it.
900mlchicken stock (chicken broth or chicken bouillon) - no salt added
2smallapples - cored and cut into tiny squares
1smallcarrot - peeled and thinly sliced
2smalllemon - sliced
1smallbay leaf (bay leaves)
3tablespoonsolive oil
Instructions
Saute leeks in olive oil for about 5 minutes. Add tomatoes for a minute and then brown chicken. Mix the curry powder in and stir at low heat.
Add about 300 ml of the stock and mix well. Add carrots, apples, lemon, sultanas, bay leaf and remaining stock. Stir and season with sugar. Cover your tagine and cook for an hour at very low heat.
If you don’t have a tagine, you can transfer everything to the oven and cook for about 1 hour at 180 degrees Celsius or 350 degrees Fahrenheit.
Once ready, remove the lemon slices and bay leaf and serve.