Combining so many wonderful herbs and spices together, try making this tagine a day ahead to let the flavours develop. Plus, you can swap the chicken for a tin of chickpeas and a handful of chopped apricots, remove the honey and use vegetable stock to make this dish vegan.
Chicken and vegetable tagine
Ingredients
4
servings
-
- 1 tbsp
- 1
- 3
- 2
- 2
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 kg
- 800 g
- 400 ml
- 1 tbsp
-
For the couscous
- 400 g
- 700 ml
- 1
- 31 g
- 31 g
Failed to add items to shopping list.
Preparation
1. Heat the oil in a large casserole dish and fry the onion for 5 minutes until soft. Add the carrots, pepper and garlic and cook for 3 minutes, then mix in the spices and oregano.
2. Add the chicken, chopped tomatoes and water and bring to a simmer. Season well and stir through the honey, gently simmering for 45 minutes until cooked through and flavoursome.
3. Make the couscous just before serving. Place in a bowl and pour over the hot stock. Cover with clingfilm and leave for 5 minutes, then fluff with a fork and mix through the lemon and herbs.
