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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
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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.
