Chicken Tagine

with Vegetable Couscous
Sweet and savoury, and loaded with veggies!
97 Reviews
Cals 827 · Prot 68 · Carbs 111 · Fat 15
Family-Friendly
Try Hello Chef Now
40 min
Chicken Tagine with Vegetable Couscous
Sweet and savoury, and loaded with veggies!
97 Reviews
Cals 827 · Prot 68 · Carbs 111 · Fat 15
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tagine
Chicken thighs
500 Grams
Brown onion
1 Piece
Garlic cloves
2 Pieces
Dried apricots 14*
50 Grams
Lemon
1 Piece
Cardamom pods
4 Pieces
Water
200 ML
Chicken stock cube 4*5*9*15*
1 Piece
Vegetable oil
2 Tbsp
Salt
1 Tsp
Ras el hanout
5 Grams
Cinnamon stick
1 Piece
Tomato passata
200 Grams
Honey
20 Grams
Black pepper
0.5 Tsp
Couscous
Couscous 10*
150 Grams
Carrot
1 Piece
Small zucchini
2 Pieces
Water
350 ML
Olive oil
1 Tbsp
To serve
Almond flakes 2*
30 Grams

Allergens

*14 Sulphur Dioxide, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep tagine

1 Prep tagine

Trim and chop the chicken. Peel and chop the onion and garlic. Chop the apricots. Slice the lemon into wedges. Split the cardamom pods open with the back of a knife. Boil the measured water and dissolve the stock cube in it.
Start tagine

2 Start tagine

Heat a pan over a medium-high heat with a drizzle of oil. Add the chicken, onion and a pinch of salt and fry for 5 min. Add the garlic, apricots, cardamom pods, ras el hanout and cinnamon stick. Cook for 1-2 min.
Simmer

3 Simmer

Add half of the lemon wedges, the tomato passata, honey, chicken stock and black pepper. Cover with a lid and cook for 10-15 min.
Prep couscous

4 Prep couscous

Meanwhile, peel the carrot and chop it finely. Finely dice the zucchini (see tips for fussy eaters). Boil the measured water and dissolve the stock cube in it.
Make couscous

5 Make couscous

Heat a saucepan over a medium heat with a drizzle of oil. Add the carrot and zucchini with a pinch of salt and cook for 5 min. Add the couscous and the stock. Bring to a boil. Once boiling, remove the pan from the heat. Cover with a lid and set aside for 5 min or until all the liquid has absorbed and the couscous is tender.
Toast almond flakes

6 Toast almond flakes

Heat a second pan over a medium heat. Add the almond flakes and toast for 2 min or until lightly browned. Remove from the pan and set aside. Divide the couscous and the tagine among plates and sprinkle with the toasted almond flakes. Garnish with the remaining lemon wedges.
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