Super Quick Harissa Chicken and Chickpea Tagine
with Steamed Couscous and Toasted Flaked Almonds
- Cereals containing gluten
- Wheat
- Almonds
- Nuts
- Soya
- May contain traces of allergens
- Pecan Nuts
- Sesame
- Hazelnuts
- Pistachio nuts
- Cashew nuts
- Nuts
- Almonds
- Peanut
- Macadamia Nuts
- Brazil nuts
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 Super Quick Harissa Chicken and Chickpea Tagine is a quicker version that's ready in less than 15 minutes.
Ingredients
20 grams
Vegetable Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
1 unit(s)
Bell Pepper
1 carton(s)
Chickpeas
240 grams
Diced British Chicken Breast
1 sachet(s)
Ground Cinnamon
50 grams
Harissa Paste
1 carton(s)
Tomato Passata
40 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
200 milliliter(s)
Water for the Couscous
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Pour the water for the couscous (see pantry for amount) and half the veg stock paste into a saucepan. Bring to the boil.
- When boiling, remove from the heat. Stir in the couscous. Pop a lid on the pan.
- Leave to the side for 8-10 mins or until ready to serve.
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Drain the chickpeas in a sieve.
- Heat a drizzle of oil in a large frying pan on medium-high heat.
- Once hot, add the pepper and diced chicken. Fry, 5-6 mins. 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 hands and equipment after handling raw chicken and its packaging.
- Add the remaining veg stock paste, chickpeas, cinnamon, harissa paste (add less if you'd prefer it milder), passata, sugar and water (see pantry for both).
- Stir and bring to the boil. Reduce the heat slightly. Simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Once the chicken is cooked, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- When everything's ready, share the couscous and chicken between bowls.
- Sprinkle over the flaked almonds to finish.
