AuthorAnitaThis delicious chicken tagine recipe is a Moroccan favourite. Delicious black olives are combined with apricots and a Moroccan spice blend then cooked with chicken strips. Served over fluffy couscous and garnished with toasted almonds
Allergens: Wheat | Celery | Sulphites | Almond
COOK THE COUSCOUS
Bring the kettle to a boil. Turn the oven onto 180C to preheat. Use a medium bowl, pour in 200ml of boiling water and add the couscous. Cover and set side until serving.
TOAST THE ALMONDS
Add the almonds to a baking tray, place in the oven and toast for 3-4 Minutes.
PREPARE THE VEG
Chop the apricots. Peel and dice the garlic, ginger and onion.
COOK THE ONION
Heat 1 tablespoon of olive oil in a large pan on medium-high heat. When heated, add the onion. Season with salt and cook for 3-4 Minutes, or until the onion is soft. Boil the kettle again.
PREPARE THE CHICKEN STOCK AND TOMATOES
Dice the tomatoes. Prepare the stock by putting a chicken stock cube into 250ml of boiling water. Mix it until it dissolves.
COOK THE CHICKEN
Add the spice blend, ginger, chilli flakes, garlic and apricots to the pan of onion and sauté for 2-3 Minutes. Add the chicken to the pan and cook for another 2-3 minutes. Then add the diced tomatoes, chicken stock, olives and the juice of half a lemon. Cover and cook for approximately 10 minutes, or until the chicken is cooked through.
FINISH THE COUSCOUS
Use a fork to fluff the couscous, then squeeze some lemon juice on it. Drizzle some olive oil over the couscous and season to taste.
SERVE THE DISH
Divide the couscous between plates, serve the chicken tagine on top and use the toasted almonds as a garnish. Tuck in!
Ingredients
Directions
COOK THE COUSCOUS
Bring the kettle to a boil. Turn the oven onto 180C to preheat. Use a medium bowl, pour in 200ml of boiling water and add the couscous. Cover and set side until serving.
TOAST THE ALMONDS
Add the almonds to a baking tray, place in the oven and toast for 3-4 Minutes.
PREPARE THE VEG
Chop the apricots. Peel and dice the garlic, ginger and onion.
COOK THE ONION
Heat 1 tablespoon of olive oil in a large pan on medium-high heat. When heated, add the onion. Season with salt and cook for 3-4 Minutes, or until the onion is soft. Boil the kettle again.
PREPARE THE CHICKEN STOCK AND TOMATOES
Dice the tomatoes. Prepare the stock by putting a chicken stock cube into 250ml of boiling water. Mix it until it dissolves.
COOK THE CHICKEN
Add the spice blend, ginger, chilli flakes, garlic and apricots to the pan of onion and sauté for 2-3 Minutes. Add the chicken to the pan and cook for another 2-3 minutes. Then add the diced tomatoes, chicken stock, olives and the juice of half a lemon. Cover and cook for approximately 10 minutes, or until the chicken is cooked through.
FINISH THE COUSCOUS
Use a fork to fluff the couscous, then squeeze some lemon juice on it. Drizzle some olive oil over the couscous and season to taste.
SERVE THE DISH
Divide the couscous between plates, serve the chicken tagine on top and use the toasted almonds as a garnish. Tuck in!