Chicken Tagine

Name: Chicken Tagine with Cucumber and Parsley Couscous
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Yellow pepper; 1 Piece of Carrot; 50 Grams of Green olives; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 4 Grams of Coriander cumin powder; 2 Grams of Paprika powder; 2 Grams of Ginger powder; 5 Grams of Ras el hanout; 1 Piece of Cinnamon stick; 100 ML of Water; 200 Grams of Tomato passata; 5 Grams of Brown sugar; 1 Piece of Lemon; 30 Grams of Golden raisins; 1 Tsp of Black pepper; 200 ML of Water; 1 Piece of Vegetable stock cube; 100 Grams of Couscous; 1 Piece of Cucumber; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh parsley

with Cucumber and Parsley Couscous

Packed with flavour served with a refreshing and light couscous salad.

181 Reviews

Cals 666 · Prot 59 · Carbs 91 · Fat 9

Tips for Kids

40 min

Chicken Tagine with Cucumber and Parsley Couscous

Packed with flavour served with a refreshing and light couscous salad.

181 Reviews

Cals 666 · Prot 59 · Carbs 91 · Fat 9

Tips for Kids

Ingredients

Chicken Tagine

Chicken breast

400 Grams

Red onion

1 Piece

Garlic cloves

2 Piece

Yellow pepper

1 Piece

Carrot

1 Piece

Green olives

50 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Coriander cumin powder

4 Grams

Paprika powder

2 Grams

Ginger powder

2 Grams

Ras el hanout

5 Grams

Cinnamon stick

1 Piece

Water

100 ML

Tomato passata

200 Grams

Brown sugar

5 Grams

Lemon

1 Piece

Golden raisins 14*

30 Grams

Black pepper

0.5 Tsp

Couscous

Water

200 ML

Vegetable stock cube 15*

1 Piece

Couscous 10*11*

100 Grams

Cucumber

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Fresh parsley

15 Grams

Allergens

*14 Sulphur Dioxide, *15 Celery, *10 Wheat, *11 Gluten

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2787 / 666
Fats (g)	8.6
of which saturated (g)	1.3
Carbohydrates (g)	91
of which sugars (g)	25.1
Fibers (g)	14.2
Proteins (g)	58.8
Salt (g)	4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Prep couscous

Boil the measured water and dissolve the 0.5 vegetable stock cube in it. Add the couscous to a bowl with the vegetable stock and cover with a plate for 10 min. After 10 min, fluff up with a fork and set aside.

2 Prep tagine

Peel and finely chop the red onion. Peel and mince the garlic. Deseed and finely slice the yellow pepper. Peel and slice the carrot into thin coins. Chop the green olives in half. Chop the chicken into bite-sized pieces.

3 Start tagine

Heat a large pan over a medium-high heat with a drizzle of oil. Add the chicken and onion with a pinch of salt and fry for 5 min. Add the garlic, coriander cumin, paprika, ginger powder, ras el hanout (spicy!) and cinnamon stick. Fry for 1 min further.

Tip! If cooking for kids, leave out the ras el hanout and set aside a portion of cooked chicken before adding the spices.

4 Simmer

Add the measured water, tomato passata, brown sugar, the remaining vegetable stock cube, peppers and carrots. Reduce the heat to medium. Cover with a lid and simmer, stirring occasionally for 10 min. Meanwhile, slice the lemon into wedges. Add the olives and golden raisins. Simmer for 5 min further and remove from the heat. Season with salt and pepper and a squeeze of lemon juice to taste (reserve the rest for step 5).

Tip! If cooking for kids, set aside a portion of the cooked peppers, carrots, golden raisins and sauce.

5 Make couscous

Meanwhile, finely chop the parsley leaves. Finely chop the cucumber into cubes. Once the couscous is cooked, add the cucumber and half of the parsley (reserve the rest for garnish) to the bowl with the couscous. Add a drizzle of olive oil, season with salt and pepper and a squeeze of lemon juice to taste (reserve the rest for garnish).

Tip! If cooking for kids, set aside a portion of plain couscous, sliced cucumber and parsley to use as 'sprinkles'.

6 Serve

Divide the cucumber and parsley couscous and the chicken tagine among plates. Garnish with the remaining parsley and lemon wedges.

Tip! If cooking for kids, serve the plain couscous, chicken, yellow peppers, carrots and cucumber separately. Serve the sauce, golden raisins and parsley as 'sprinkles' to the side.

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