Middle Eastern Style Chicken and Chickpea Tagine
with Charred Courgette and Harissa-Tomato Bulgur
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Celery
Inspired by the slowly-simmered tagine dishes popular in Morocco and Maghrebi cuisine, so-named for the earthernware pot in which they're cooked, this Middle Eastern Style Chicken and Chickpea Tagine is a stovetop version that doesn't require the slow-cooking.
Ingredients
1 unit(s)
Red Onion
2 unit(s)
Medium Tomato
20 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain traces of: Celery)
1 carton(s)
Chickpeas
1 carton(s)
Tomato Passata
50 grams
Harissa Paste
240 grams
Diced British Chicken Breast
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
Halve, peel and chop the red onion into small pieces. Cut the tomato into 1 cm chunks.
Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add half the onion and fry until softened, 4-5 mins.
Pour the water for the bulgur (see pantry for amount) into the pan, stir in half the veg stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
While the bulgur cooks, peel and grate the garlic (or use a garlic press).
Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
Drain and rinse the chickpeas in a sieve. Pop half into a medium bowl and roughly mash with the back of a fork.
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl and cover to keep warm.
Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
When hot, add the diced chicken and remaining onion. Cook until softened, 5-6 mins. Turn occasionally. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the garlic and fry for 30 secs, then add the chickpeas (both whole and mashed) and cook for 1 min more.
Stir in the passata, remaining veg stock paste, the sugar and water for the sauce (see pantry for both amounts) and two thirds of the harissa paste. Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, stir in the charred courgette. Season with salt and pepper, then stir in half the butter (see pantry for amount).
Add a splash more water if you feel it needs it, then remove from the heat.
When everything's ready, fluff up the bulgur using a fork. Stir through the tomato chunks, remaining harissa paste and remaining butter.
Share the bulgur between your bowls and top with the chicken and chickpea tagine.
