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Chicken and Chickpea Tagine Style Stew

Chicken and Chickpea Tagine Style Stew

with Flaked Almonds and Couscous

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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!

Tags:RapidSpicy
Allergens:NutsGlutenCelerySulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 sachet

Flaked Almonds

(ContainsNuts)

210 grams

Diced Chicken Thigh

120 grams

Couscous

(ContainsGluten)

2 sachet

Chicken Stock Powder

(ContainsCelery)

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

½ unit(s)

Green Chilli

1 sachet

Dried Apricots

(ContainsSulphites)

½ pack(s)

Chickpeas

1 bag(s)

Baby Spinach

Not included in your delivery

1 sachet

Tagine Paste

240 milliliter(s)

Water

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3215 kJ
Energy (kcal)769 kcal
Fat25.0 g
of which saturates4.0 g
Carbohydrate87 g
of which sugars22.0 g
Protein43 g
Salt2.52 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Kettle
Small Bowl
Lid
Saucepan
Cutting board
Garlic Press
Knife
Sieve
Bowl
Fork
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!