Aromatic Moroccan Tagine Inspired Chicken
with Pearl Couscous and Greek Style Cheese
- Cereals containing gluten
- Wheat
- Milk
- Mustard
- Soya
- May contain traces of allergens
Inspired by the slowly-simmered tagine dishes popular in Morocco and Maghrebi cuisine, so-named for the earthenware pot in which they're cooked, this Aromatic Moroccan Tagine Inspired Chicken is a quicker version for your table.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
40 grams
Prunes
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
240 grams
Diced British Chicken Breast
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Boil a half-full kettle for the giant couscous.
While it comes to the boil, peel and grate the garlic (or use a garlic press).
Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½cm thick half moons.
Chop the prunes into 1cm pieces.
Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.
Add the giant couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.
Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the giant couscous is cooking, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and carrot to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Next, add the garlic and chermoula spice mix and fry for 30 secs.
Stir in the passata, chicken stock paste, prunes, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat so the sauce simmers gently.
Cook until the chicken is cooked through and the carrot is tender, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Season with salt and pepper, stir in the butter (see pantry for amount) until melted, then remove from the heat.
Add the cooked giant couscous to the pan and mix to combine.
Taste and season with more salt and pepper if you feel it needs it. Add a splash of water if you feel it needs it.
Spoon the tagine inspired chicken into your serving bowls.
Crumble over the Greek style salad cheese to finish.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-spicy combination works well, with the prunes adding a pleasant depth to the sauce. Some found the flavour a little one-note and suggest seasoning generously to bring out more punch.
- Ease of prep: Straightforward to cook, with most finding it a quick and manageable weeknight dish.
- Suggestions: Add extra chermoula spice mix and seasoning if you prefer a bolder, more aromatic sauce. The prunes divide opinion — leave them out or swap for dried apricots if you prefer a milder sweetness.
- Portions: One reviewer noted the meat portion felt too small for a hungry adult and teenager, so consider supplementing with extra chicken if cooking for bigger appetites.
