|1 tbsp tbsp||rapeseed oil rapeseed oil|
|1|| red onions
(peeled and finely diced)
|2|| red peppers
(deseeded and finely sliced)
|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
|800 g g|| chopped tomatoes
(from a tin)
|400 ml ml||water water|
|1 tbsp tbsp||Runny Honey Runny Honey|
For the couscous
|400 g g||couscous couscous|
|700 ml ml||vegetable stock vegetable stock|
(juice and zest)
|31 g g|| parsley
|31 g g|| mint
Chicken and vegetable tagine
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.