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 conflict 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.
Chicken Stock Powder
Couscous(ContainsCereals containing gluten)
Diced Chicken Thigh
Finely Chopped Tomatoes with Onion and Garlic
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.
Fluff the couscous up with a fork. Season the tagine to taste with salt and pepper if needed and stir through half the coriander.
Serve the couscous in bowls topped with the chicken tagine. Sprinkle over the remaining coriander. Enjoy!