Moroccan Chicken Tagine

Ellie Paxton-Hall
Cook time 30 minutes
Servings 4

Ingredients

1 tbs turmeric
1 tbs cumin
1 tbs ground ginger
1 tsp cinnamon
2 small brown onions
2 cloves garlic
400gm chicken thigh fillets
1x400gm chickpeas
2 x 410g cans of Ardmona diced tomatoes
200ml chicken stock
2 lemons
2 cups San Remo couscous
Mint
½ cup pine nuts
3 tomatoes
Olive oil
Salt
Greek yogurt

Moroccan Chicken Tagine

Method

1. Finely dice the onions and garlic and sauté in a large pot with the spices – cumin and turmeric.  When it starts to give off a fragrant smell, add in the diced chicken. Fry this off for 2 minutes before adding in the tomato, stock, 1 cup of water, chickpeas and the juice of half a lemon. Season and let this simmer for 15 minutes. If it gets to thick too quickly add in more water.

2. To make the cous cous, boil water and pour over 2 cups of couscous until it is just covered. Let it sit for around three minutes and with a fork, lightly scrape at it until separated. Dice 3 tomatoes, mint, toast the pine nuts and add to the cous cous. Dress with olive oil, lemon, salt and pepper.

I love this recipe (mainly because there is not much cleaning up involved). It reminds me of the food I used to eat as a child. It’s perfect on a cold night when all you want to do is snuggle up and watch a good movie! Definitely one to try as it uses a cheap cut of chicken and is full of flavour. Make a big batch of it and you can use it again!