Chicken and Chickpea Tagine Style Stew
with Flaked Almonds and Couscous
This Chicken & Chickpea Tagine with Couscous is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Tagine Paste
2
Chicken Stock Powder
½
Green Chilli
210
Diced Chicken Thigh
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Chickpeas
40
Baby Spinach
2
Garlic Clove
40
Dried Apricots
120
Couscous
(Contains Cereals containing gluten May contain Soya)
1
Red Onion
Not included in your delivery
1
Sugar
240
Water
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle. b) Heat a large frying pan over medium heat (no oil!) c) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. d) Transfer the almonds to a small bowl and set aside.
a) Pop your frying pan back on medium high heat and add a drizzle of oil. b) Once the oil is hot, add the chicken to the pan and season with salt and pepper. c) Stir fry until golden brown on the outside, 4-5 mins.
a) Meanwhile, pour the boiling water for the couscous (see ingredients for amount) into a saucepan and bring to the boil. b) When boiling, remove from the heat, stir in the couscous and half the stock powder. c) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, halve, peel and thinly slice the red onion. b) Peel and grate the garlic (or use a garlic press). c) Thinly slice the chilli. d) Roughly chop the apricots. e) Drain and rinse the chickpeas in a sieve. f) Once the chicken is browned, add the onion to the pan with the chicken, stir together and cook until softened, 4-5 mins.
a) Stir the tagine paste, dried apricots, garlic, half the chilli (or less if you don't like heat!) and the sugar (see ingredients for amount) into the chicken and onion. Stir and cook for 1 minute, then pour in the water (see ingredients for amount) and add the remaining stock powder. b) Stir in the chickpeas, season with salt and pepper. c) Bring to the boil then reduce the heat to medium and simmer until the sauce has reduced slightly and the chicken is cooked, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once cooked, stir the spinach into the sauce a handful at a time until wilted, 2-3 mins. b) Taste the tagine and add salt and pepper if you feel it needs it. c) Fluff up the couscous with a fork and spoon into bowls. d) Serve the tagine on top of the couscous and sprinkle over the flaked almonds and remaining chilli. e) Enjoy!
