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Quick chicken tagine with couscous

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Ingredients

2 packs pack chicken thighs chicken thigh
1kg pack
2 courgettes courgette
remaining from the week, cut into rounds
2 onions onion
finely chopped
2 - 3 cloves clove garlic garlic
minced
2 tsp tsp cumin cumin
1 cubes cube vegetable stock vegetable stock
dissolved into 300ml water
1 peppers pepper
diced
2 packs pack roasted vegetable couscous roasted vegetable couscous
2 tins tin chopped tomatoes chopped tomatoes
1 tins tin chickpeas chickpea
0.5 packs pack coriander coriander
salt salt
chilli flakes chilli flakes
oil oil

Quick chicken tagine with couscous

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0:30 min
(33)

Method

Preparation time: 0:15 min

An easy-to-pull-together take on a tagine, served up with a tasty flavoured couscous. If the kids aren’t so keen on eating chicken off the bone, it’s worth the extra time to debone the thighs before roasting - you’ll save the time back on the oven cooking time. The leftovers can be frozen, reheated and served with rice another day.

  1. Arrange the chicken thighs in a large roasting tin. Drizzle over a little oil, season well with salt, pepper and a sprinkling of cumin. Place in a preheated oven (220c / 200c fan) and roast for 30 minutes, or 20-25 minutes if you have deboned the thighs.
  2. Whilst the chicken is cooking, heat a little oil in a non-stick saucepan before adding the chopped onions. Gently fry for a few minutes until translucent, before adding the garlic, chopped courgettes and peppers.
  3. Add in 1-2 tsp of cumin according to preference and a good pinch of black pepper.
  4. Add the vegetable stock, tinned tomatoes and chickpeas. Bring up to the boil and reduce down to a simmer for 20 minutes, stirring occasionally.
  5. Prepare the couscous according to packet instructions.
  6. Stir through the chopped coriander then pour the tagine over the cooked chicken thighs, and serve with the couscous.

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