Vickys Speedy Chicken Tagine, GF DF EF SF NF
When you're short of time this is a dish full of flavour that will make your family think you've been working on it all day. As long as your garlic is already roasted (thank you Taylor) and your spice mix is pre-made, the whole dish will take just over 20 minutes to prepare
Vickys Speedy Chicken Tagine, GF DF EF SF NF
When you're short of time this is a dish full of flavour that will make your family think you've been working on it all day. As long as your garlic is already roasted (thank you Taylor) and your spice mix is pre-made, the whole dish will take just over 20 minutes to prepare
Open in Cookpad AppSteps
- 1
Heat the olive oil in a large frying pan and brown off the diced chicken for around 3 minutes
- 2
Meanwhile mash the roasted garlic (thanks to Taylor for letting me add her recipe in here) and add a little oil if needed to make a paste. Stir into the chicken and cook for a further minute
- 3
Mix some Ras-El-Hanout, around 12 teaspoons dry mix, with just enough sunflower oil to make 8 teaspoons of thick paste and add to the pan. Stir through and cook for 5 minutes. To save more time you can buy a jar from the store but I think you'll like mine better!
- 4
Add the chopped tomatoes, chopped apricots, ground cinnamon and coriander leaf and simmer for 8 minutes until thickened
- 5
Meanwhile, make the cous cous up according to the amount of boiling water advised on the packet and let it stand. I use corn based cous cous but feel free to use the 'normal' kind
- 6
Add the chickpeas to the frying pan and cook for a final 3 minutes
- 7
Add a teaspoon of salt and the lemon infused oil to the cous cous and fluff up with a fork
- 8
Divide the cous cous between 4 bowls and spoon the chicken mixture on top. Garnish with some extra chopped coriander leaf
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