Chicken Tagine

with Vegetable Couscous

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

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.

photo

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, apricotscardamom pods, ras el hanout and cinnamon stick. Cook for 1-2 min.

photo

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.

photo

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. 

photo

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.

photo

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.

Tips for fussy eaters

Grate the carrot and the zucchini to hide them better.

Pro tip

Prep ahead! Make the tagine beforehand and reheat just before dinnertime (you might need to add a splash of water when reheating).

Sweet and savoury, and loaded with veggies!

Cooking Time: 40 min

Cals 859 · Prot 68 · Carbs 101 · Fat 20

Ingredients

Number of people

Tagine

Chicken thighs 500 Grams
Brown onion 1 Piece
Garlic cloves 2 Pieces
Dried apricots 50 Grams
Lemon 1 Piece
Cardamom pods 4 Pieces
Water 200 ML
Chicken stock cube 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 150 Grams
Carrot 1 Piece
Small zucchini 2 Pieces
Water 350 ML
Olive oil 1 Tbsp

To serve

Almond flakes 30 Grams

Sweet and savoury, and loaded with veggies!

Cooking Time: 40 min

Cals 859 · Prot 68 · Carbs 101 · Fat 20

Instructions

photo

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.

photo

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, apricotscardamom pods, ras el hanout and cinnamon stick. Cook for 1-2 min.

photo

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.

photo

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. 

photo

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.

photo

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.

Tips for fussy eaters

Grate the carrot and the zucchini to hide them better.

Pro tip

Prep ahead! Make the tagine beforehand and reheat just before dinnertime (you might need to add a splash of water when reheating).

Ingredients

Number of people

Tagine

Chicken thighs 500 Grams
Brown onion 1 Piece
Garlic cloves 2 Pieces
Dried apricots 50 Grams
Lemon 1 Piece
Cardamom pods 4 Pieces
Water 200 ML
Chicken stock cube 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 150 Grams
Carrot 1 Piece
Small zucchini 2 Pieces
Water 350 ML
Olive oil 1 Tbsp

To serve

Almond flakes 30 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...