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Chicken Tagine

with Raisins, Couscous and Tomato Salsa
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
202 kcal
Protein
: 
30.1g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

150 grams

Couscous

1 sachet(s)

Chicken Stock Powder

1 pot(s)

Ras-el-Hanout

2 unit(s)

Medium Tomato

260 grams

Diced British Chicken Thigh

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Lemon

1 unit(s)

Red Onion

40 grams

Raisins

Not included in your delivery

20000 milliliter(s)

Water

300 milliliter(s)

Water for the Couscous

Energy (kJ)846 kJ
Energy (kcal)202 kcal
Fat5.6 g
of which saturates2.4 g
Carbohydrate7.4 g
of which sugars5.3 g
Dietary Fibre3 g
Protein30.1 g
Salt0.2 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve, peel and thinly slice the red onion into half moon shapes. Halve the red pepper, remove the core and then chop into 1cm chunks. Peel and grate the garlic (or use a garlic press if you have one). Chop the vine tomato into small (roughly) 1cm pieces. Chop each prune into six pieces. Grate the lemon zest.

2

Meanwhile, pop a frying pan on medium heat and heat a drizzle of oil. Add your red onion slices and cook until softened, 5 mins. Turn up the heat to medium high and add your chicken. Cook for another 5 mins, then add the pepper, raisins and half your tomato. Cook for 5 mins, then add your garlic and ras-el-hanout and cook for 1 minute more.  

3

Pour in the water (the amount is specified in the ingredient list) and half the chicken stock pot. Stir together and bring to a gentle simmer. Turn the heat down and leave to gently simmer, 10 mins. The tagine should be a syrupy consistency.

4

Whilst the tagine simmers, pour the water into a pot (the amount is specified in the ingredients table) on medium high heat and add the rest of your stock pot. Stir to dissolve and once boiling, add the couscous and lemon zest. Stir together. Take off the heat, pop a lid on and leave to the side for 10 mins, or until everything else is ready.

5

Roughly chop the parsley. Pop it in a bowl and add your remaining chopped tomato. Squeeze in your lemon juice. Add a drizzle of olive oil, a pinch of salt and a grind of pepper and mix together. 

6

Fluff up your couscous with a fork, taste and season with salt and pepper if you feel it needs it. Serve your couscous in bowls with a good helping of tagine and a spoonful of salsa. Enjoy!

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