Chicken Tagine

Name: Chicken Tagine with Couscous and Chickpeas
Total time: 20 min
Yield: 2
Cuisine: Moroccan
Ingredients: 150 Couscous; 1 Chicken Stock Powder; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Tagine Garnish; 1 Tagine Paste; 260 Diced Chicken Thigh; 1 Chickpeas; 1 Courgette; 1 Coriander; 300 Water for the Couscous

with Couscous and Chickpeas

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André is well known for his jaunts to Morocco. Last time he returned he cooked up this recipe and everyone loved it! Tagines normally take hours and hours in a clay pot, but not this one... 20 minutes and a couple of pans and BAM... you could almost be in Morocco!

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.

Preparation Time20 minutes

Cooking time15 minutes

DifficultyMedium

Ingredients

serving amount

150

Couscous

Chicken Stock Powder

Finely Chopped Tomatoes with Onion and Garlic

Tagine Garnish

Tagine Paste

260

Diced Chicken Thigh

Chickpeas

Courgette

(May contain Celery)

Coriander

Not included in your delivery

300

Water for the Couscous

Nutritional information

Energy (kcal)831 kcal

Energy (kJ)3477 kJ

Fat19 g

of which saturates4 g

Carbohydrate94 g

of which sugars22 g

Protein64 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Spoon

•Medium Saucepan

•Lid

•Chopping Board

•Sieve

•Knife

•Grill Pan

•Slotted Spoon

•Fork

•Plate

Instructions

PDF

Fill and boil your kettle. Put the couscous in a mixing bowl. Pour the boiling water (see ingredients for amount) into the bowl. Add half the stock powder, stir well to dissolve. Cover tightly with clingfilm and leave to the side for 10 mins or until ready to serve.

Meanwhile, halve the courgette lengthways. Thinly slice widthways. Roughly chop the coriander (stalks and all). Drain and rinse the chickpeas in a sieve.

Heat a splash of oil in a large frying pan over high heat. Fry the diced chicken until browned all over, 3-4 mins. Lower the heat to medium and add the courgette. Cook, stirring well for 2 mins.

Add the tagine paste, garnish, remaining stock powder, chopped tomatoes and chickpeas. Stir to dissolve the stock powder and simmer until the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Stir every couple of mins to make sure it isn't catching to the bottom of the pan.