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Chicken Tagine Q3

Chicken Tagine Q3

with Couscous and Chickpeas

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

464 kcal

Protein

:

42.4g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

May contain traces of allergens
Celery

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

150 grams

Couscous

1 sachet(s)

Chicken Stock Powder

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Tagine Garnish

1 sachet(s)

Tagine Paste

260 grams

Diced British Chicken Thigh

1 carton(s)

Chickpeas

1 unit(s)

Courgette

(May contain traces of: Celery)

1 bunch(es)

Coriander

Not included in your delivery

300 milliliter(s)

Water for the Couscous

Nutritional information

Energy (kJ)1940 kJ

Energy (kcal)464 kcal

Fat18.3 g

of which saturates4.3 g

Carbohydrate29.8 g

of which sugars15.3 g

Dietary Fibre4.4 g

Protein42.4 g

Salt2.7 g

Calcium48.3 mg

Iron1.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Fill and boil your kettle.

Pour the boiling water (see ingredients for amount) for the couscous into a saucepan.

Add half the stock pot, stir well to dissolve.

Stir in the couscous then remove from the heat.

Cover with a lid and leave to one side.

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 chicken until browned on all sides, 3-4 mins.

Lower the heat to medium and add the courgettes. Cook, stirring well for 2 mins.

4

Add the tagine paste, garnish, remaining stock pot, chopped tomatoes and chickpeas.

Stir to dissolve the stock pot and simmer until the chicken is cooked through, 8-10 mins.

IMPORTANT: The chicken is cooked when 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!

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