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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.