Family Chicken Tagine with Marjoram, Chickpeas and Spinach
Not a fan of sharing your food? Ahh … don’t be like that! In Morocco, tagines are plopped in the centre of a round table and the whole family shares. What could be more fun than sharing an exciting new dinner adventure with your loved ones?
The quantities provided above are averages only.
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 war 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.
Ingredients
8
British Chicken Thighs
2
Cumin Seeds
1
Lemon
1
Red Onion
2
Celery Stick
(Contains: Celery)
2
Carrot
2
Garlic Clove
3
Marjoram
1
Tomato Passata
2
Chicken Stock Pot
1.5
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
1
Chickpeas
1
Baby Spinach
Nutritional information
Utensils
Instructions
Pop the chicken thighs into a bowl and sprinkle over the cumin seeds, 1/2 tsp of salt and a good grind of black pepper. Add 1 tbsp of olive oil and the zest from the lemon. Mix well and leave the chicken to marinate while you chop all the veggies.
Cut the red onion in half through the root, peel and then slice each half into thin half moon shapes. Chop the celery stick into 1cm wide chunks. Peel the carrots, cut in half lengthways and then slice at 1cm intervals. Peel the garlic clove and grate on the fine side of your grater.
Heat a frying pan and large saucepan on high heat. Add 1 tbsp of olive oil to each pan and when the olive oil is hot, fry the chicken thighs in the frying pan for 3 mins on each side. You want them to be golden brown. Whilst you brown the chicken thighs, add your chopped onions, celery and carrots to the saucepan and cook for 5 mins until soft. Lower the heat after 2 mins to stop your veggies from burning.
When the chicken thighs are brown, add them to the vegetables in the saucepan. Add the garlic and cook for 2 mins. LH: Pull the leaves from the marjoram stalks and add half of them to the saucepan.
Now add the passata and then refill the carton with water three times and add this to the pan with 1 of the chicken stock pots. Bring to the boil, stir well to dissolve the chicken stock pot and then reduce the heat to medium-low. Cook for 25 mins with the lid off. Tip: The chicken is cooked when the centre is no longer pink.
While your tagine cooks, prepare the couscous. Bring 600ml of water to the boil in a pot and stir in the other chicken stock pot. Season with salt and black pepper, add 1 tbsp of olive oil and the remaining marjoram. Pour in the couscous, remove the pot from the heat and cover with a lid or plate. Leave for 10 mins. Have a quick clean down, do any washing up and then finish off your last couple of jobs. Drain the chickpeas into a colander and rinse with cold water. Rinse the baby spinach.
When the tagine is ready, add the chickpeas and spinach to the saucepan and mix well. Simmer for another minute, check the seasoning and add a pinch more salt and black pepper if you feel it needs it. Finish with a squeeze of lemon juice and serve immediately with the couscous.
