Garlic is a great addition to a meal for many reasons; it has anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties. The allicin it contains helps protect us against free radicals. Kale and other dark green leafy vegetables contain powerful antioxidants, flavonoids and vitamin C- all of these protect our body cells from potential damage.
Preparation time – 35 minutes
Cooking time – 30 minutes
1 pack HECK Chicken Italia Sausages
1 tbsp of coconut oil
1 onion, diced
1 parsnip, peeled and diced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp cayenne pepper
3 tbsp tomato puree
2 sweet potatoes, peeled and diced
½ small swede, peeled and diced
200g chantenay carrots
1 ½ pints vegetable stock
50g kale, chopped
2 tbsp lemon juice
50g whole peeled almonds
Heat the coconut oil in a medium sized thick-bottomed pan.
Add the sausages and brown for 2 minutes then remove from the pan.
Add the onion and root vegetables to the same pan and sauté for 4 minutes.
Stir in the garlic, ground cumin, ginger, cinnamon, cayenne, and tomato paste. Cook until fragrant, approx. 2 minutes.
Pour in the vegetable stock and bring to the boil. Reduce to a gentle heat and simmer for 10 minutes.
Add the browned sausages and continue to simmer for 10 minutes.
Add the chopped kale and lemon juice. Simmer for another 2 minutes, until the leaves are vibrant and slightly wilted.
Divide the tagine into four warm bowls, allowing 3 sausages per person.
Sprinkle over chopped coriander and some toasted whole almonds.
Serve with a small pot of Harrisa for a spicy authentic flavour.
Optional – Serve with warm couscous or for a gluten-free option serve with quinoa.
This recipe was made using our Chicken Italia chipolatas, but works equally as well using our other Chicken varieties. Spring, Zesty, Simply, Smoky Paprika or Naked Chicken. You could also try it using our Thai-Style Turkey chipolatas!