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Chicken Tagine

Chicken Tagine

with Couscous and Chickpeas

Rapid
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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!

Allergens:Cereals containing glutenSulphites

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.

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

1 sachet

Chicken Stock Powder

150 grams

Couscous

(ContainsCereals containing gluten)

1 unit(s)

Courgette

1 bunch(es)

Coriander

1 pack(s)

Chickpeas

280 grams

Diced Chicken Thigh

1 pot(s)

Tagine Paste

1 pot(s)

Tagine Garnish

(ContainsSulphites)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3477 kJ
Energy (kcal)831 kcal
Fat19.0 g
of which saturates4.0 g
Carbohydrate94 g
of which sugars22.0 g
Protein64 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Spoon
Cutting board
Knife
Sieve
Frying Pan
Slotted Spoon
Fork
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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

3

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.

4

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.

5

Fluff the couscous up with a fork. Season the tagine to taste with salt and pepper if needed and stir through half the coriander.

6

Serve the couscous in bowls topped with the chicken tagine. Sprinkle over the remaining coriander. Enjoy!