Chicken tagine with couscous Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Cooking:

20 min

Nutrition per portion

RDA
Calories 340 kCal 17%
Fat 15g 21%
  -  Saturates 3.5g 18%

This Moroccan inspired chicken tagine with couscous recipe is a great meal which can be made in just 20 minutes. It’s the perfect option for a midweek supper that the whole family can enjoy! This mouth-watering tagine is so easy to make at home. Each chicken breast is cooked in a rich tomato based sauce. The warming sauce is infused with Moroccan spices with a hint of garlic and ginger. This chicken tagine is just bursting with flavour. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving again. This dish can be served with rice, new potatoes or simply on its own with a chunk of crusty bread for dipping in the tomato sauce. Delicious!

Ingredients

  • 1tsp olive oil
  • 1 small onion, sliced
  • 1 garlic clove, finely chopped
  • 1tsp ginger, finely grated
  • 1tsp Moroccan spice mix (or use ½ tsp of cumin and ½ tsp of coriander and a pinch of turmeric)
  • 1tbsp tomato puree
  • 200g tin chopped tomatoes
  • 210g tin chickpeas, drained and rinsed
  • 1tbsp granular Canderel
  • 300g chunks chicken breasts
  • 125g couscous
  • 200ml hot chicken or vegetable stock
  • Juice and zest ½ a lemon
  • Handful chopped coriander leaves

Method

  • Heat the oil in a non-stick frying pan and cook the onion for about 3 minutes until starting to soften, then add the garlic and ginger and cook for a further 2 minutes. Stir in the tomato puree and spice mix and cook 1 minute, stirring often until everything is well coated.

  • Pour over the tomatoes followed by the chickpeas and Canderel. Bring up to the boil, and then add the chicken and leave to simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.

  • To prepare the couscous, tip the couscous into a large bowl. Pour over the hot stock, cover the bowl with cling film and then leave for 10 minutes until the couscous has absorbed all the stock. Squeeze over the lemon juice; add the coriander and then mix in, fluffing up the couscous with a fork.

More Recipe Ideas

Top Tip

You could also serve this dish with some crusty bread, or mix together couscous with lemon juice and some chopped herbs.