The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
| 1 tbsp tbsp | rapeseed oil rapeseed oil |
|
|
| 1 | red onions red onion |
|
|
| finely sliced | |||
| 3 | carrots carrot |
|
|
| peeled and finely diced | |||
| 2 | red peppers red pepper |
|
|
| deseeded and finely sliced | |||
| 2 | garlic garlic |
|
|
| crushed | |||
| 1 tbsp tbsp | cumin cumin |
|
|
| 1 tbsp tbsp | chilli flakes chilli flakes |
|
|
| 1 tbsp tbsp | ground tumeric ground tumeric |
|
|
| 1 tsp tsp | hot paprika hot paprika |
|
|
| 1 tsp tsp | cinnamon cinnamon |
|
|
| 1 tsp tsp | dried oregano dried oregano |
|
|
| 1 kg kg | chicken legs chicken legs |
|
|
| diced | |||
| 800 g g | chopped tomatoes chopped tomatoes |
|
|
| (from a tin) | |||
| 400 ml ml | water water |
|
|
| 1 tbsp tbsp | Runny Honey Runny Honey |
|
|
| salt salt |
|
||
For the couscous
| 400 g g | couscous couscous |
|
|
| 700 ml ml | vegetable stock vegetable stock |
|
|
| 1 | lemons lemon |
|
|
| juice and zest | |||
| 31 g g | parsley parsley |
|
|
| roughly chopped | |||
| 31 g g | mint mint |
|
|
| roughly chopped | |||
Chicken and vegetable tagine
This recipe was liked
This recipe was disliked
An error occurred, please try again
Method
Preparation time: 0:10 min
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.
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.
