Moroccan chicken and chickpea tagine with couscous
You need
- 4 skinless chicken thigh fillets
- 1 onion
- 2 carrots
- 1 teaspoon each of ground cumin and smoked paprika
- 1 tin chopped tomatoes (400 g)
- 1 tin chickpeas (400 g), drained
- 6 dried apricots
- ⅔ mug wholewheat couscous (about 120 g)
Method
- Cut the chicken into large chunks and brown it in 1 tablespoon of oil in a pot for 5 minutes. Add the chopped onion and carrot chunks for 5 minutes.
- Stir in the cumin and paprika for 1 minute.
- Add the tomatoes, chickpeas, chopped apricots, half a tin of water and a quarter teaspoon of salt. Simmer with the lid on for 25 minutes, until the chicken is tender with no pink inside.
- Put the couscous in a bowl, pour over the same volume of boiling water, cover with a plate for 5 minutes, then fluff with a fork.
- Serve half the tagine with half the couscous. Cool the rest and put it in the fridge.
Remember this: Couscous takes its own volume of boiling water and 5 minutes under a plate.
Lunch tomorrow
Reheat the tagine until steaming. The couscous can be eaten cold or reheated with it.
Other swaps
Gluten-free: rice in place of couscous.
Contains
Cereals containing gluten (wheat), sulphites (in most dried apricots). Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 789 kcal | 64 g | 20 g | 2.6 g | 1.3 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.