This spiced chicken and mandarin tagine will serve us for two nights in a row – the chicken legs were a rare treat in this week’s shopping but I’ll get two nights dinner from them, plus a stock base for a soup or risotto on Wednesday. I still rifled through the bottom shelf to find the cheapest pack, and thought I had it at £1.92, but then found one for £1.88 instead! (I’ll do something with the half a can of mandarins tomorrow too…)

(This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

Ingredients (Serves four):

4 chicken legs, £1.88 (Sainsburys Basics)

1 large onion, 11p (loose, Sainsburys)

2 fat cloves of garlic, 5p (£1.90/10 bulbs avg 8 cloves each, Sainsburys)

400g chopped tomatoes, 35p (Happy Shopper)

1/2 can broken mandarin segments, 12p (23p/312g, Sainsburys Basics)

15ml white wine vinegar, 3p (£1.15/500ml, Sainsburys)

15ml lemon juice, 4p (60p/250ml, Sainsburys)

1 vegetable or chicken stock cube, 2p (20p for 10, Sainsburys Basics)

1 tsp cumin, 5p approx (£1/jar, Sainsburys)

1 tsp turmeric, 5p approx (£1/jar, Sainburys)

1 tsp paprika, 5p approx (£1/jar, Sainsburys)

1 small red chilli – herb garden

Handful of fresh parsley – herb garden

Handful of fresh mint – herb garden

First, place the chicken legs skin side down in a large non stick pan (I used my ‘everything’ sauté pan that I’ve had for an age and literally do most of my dinners in…)

Bring the pan to a very gentle heat to seep some of the fat from the chicken, or add a splash of oil to speed things up.

Brown the chicken on both sides on a medium heat.

Peel and slice the onion and garlic, and finely slice the chilli, and toss into the pan with a teaspoon each of paprika, turmeric and cumin. Crumble in the stock cube.

Add the wet ingredients: chopped tomatoes, mandarins and juice, the white wine vinegar and lemon juice, and stir well to combine.

Throw in the herbs, and bring the pan to the boil, then reduce to a medium simmer for around 20 minutes to cook the chicken through. Top up with half a cup of water if it starts to dry out.

Meanwhile, boil some plain rice to accompany.

When the chicken is cooked through, remove the pan from the heat and serve with the rice.

To make it much cheaper, replace the chicken with chick peas and start from the ‘onion and garlic’ stage…

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