Chicken tagine with couscous
By: From: Market Kitchen
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Chicken tagine with couscous
- Prep time:
- 25 min
- Cook time:
- 50 min
- Serves:
- 4-6
An easy recipe to bring a taste of Morocco to your kitchen from Rachel Allen
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Tips and suggestions
- Cooks Tips...
- if you don't have a pan big enough to hold the chicken pieces in a single layer, put the chicken in a roasting tin at step 3. Cover with the sauce and cook in a preheated oven at 180C/gas 4 for 30-40 minutes.
Image credit: Rachel's Favourite Food for FriendsPublished by Gill & Macmillan, Dublin
Ingredients
For the tagine
- 4 tbsp olive oil
- 4 cloves garlic, crushed
- 2 onions, chopped
- 2 tsp grated ginger
- 1 1/2-2 tbsp coriander seeds, crushed
- 3 tsp cumin seeds, crushed
- 1 1/2 tsp ground cinnamon
- 1 tbsp tomato purée
- 2 x 400 g canned chopped tomatoes
- 2-3 tbsp honey
- 1 x 2.25 kg chicken, jointed and skinned
For the couscous
- 500 g couscous
- 4 tbsp olive oil
- 1 lemon, juice only
- 500 ml boiling chicken stock
- 3 tbsp chopped coriander, mint or parsley
- 2 satsumas, peeled and chopped
To serve
- lemon wedges
- Greek yogurt
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. For the tagine: heat the oil in a large saucepan (wide enough to hold all the chicken pieces in a single layer). Add the garlic, onions, ginger and the spices. Season with salt and pepper and cook over a low heat with the lid on for about 10 minutes, or until the onions are soft.2. Add the tomato paste, tinned tomatoes and honey and cook for a further 10 minutes, until the sauce is thick.
3. Add the chicken pieces to the pan and cover with the sauce. Simmer over a low heat with the lid on, stirring from time to time, for 25 minutes or until the chicken is cooked through.
4. For the couscous: put the couscous in a bowl, add the oil and lemon juice and mix well to coat the grains. Pour over the boiling stock and season with salt and pepper.
5. Cover and leave to sit in a warm place until all of the liquid has been absorbed. Use a fork to separate the grains and stir in the herbs and satsuma pieces.
6. To serve: serve the tagine with the couscous, lemon wedges and cooling spoonfuls of yogurt.
Comments & Ratings
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Latest Comment
View all comments (11)This is brilliant. Kept the chicken whole and slow cooked it in oven with a splash of extra water so as not to dry out. Very juicy flavoursome chicken that just fell off of the was the result. Use the leftover chicken and cous cous to make a salad for lunch, eating it now...yum yum, and the left over sauce well a couple of portions of soup can be made. Works out a very cheap and versatile dish!
ClaireS32263
Posted 09 Sep 2010 11:59 AM
REally easy recipe. Even my fussy children devoured it. For them I just whizzed up the sauce so there were no bits in it and then added the chicken. I didn't have corirander seeds or cumin seeds so I used already ground and it still worked really well. The suggestion now is to use the sause for lamb or prawns. Enjoy
PhilippaM9693
Posted 20 Aug 2010 9:17 PM
Absolutely delicious and so simple. Great - definitely one to add to the recipie book!
KarenG66943
Posted 14 Aug 2010 6:22 AM
made this the other day, yum. so easy and tasted delicious. didnt have any coriander seeds so used ground instead, worked just as well. was a bit dubious at how sweet it tasted to start with but by the end of the cooking time it was fine
CES1981
Posted 14 Jul 2010 3:57 PM
I was thinking of cooking Moroccan tonight, so thanks for this great idea, will cook it tonight and let you know!
x marika
marikaG86271
Posted 24 May 2010 2:30 PM
I followed the recipe to the letter and have to admit that even though I am not a great chicken lover, this was absolutely delicious being both juicy and full of many different flavours.
Nigel Mort
Posted 05 Apr 2010 7:43 AM
This is gorgeous really tasty and the chicken is lovely and tender! I have already made this twice in last 10 days, first time in the pan and last night I cooked the sauce in the pan then transfered to a casserole dish and then put the raw chicken in. When I was ready to eat I cooked in the oven with a lid on for 25-30mins (until chicken was done) 200c and it was yummy! I love with couscous but my hubby has it with rice. enjoy!
LovetoCook!
Posted 14 Feb 2010 9:38 AM
Fantastic - I did in the oven and it was a hit
mrfernz
Posted 05 Oct 2009 11:43 AM
Beautiful!!!!!
sueM39368
Posted 19 Jul 2009 1:10 PM
My family really enjoyed this recipe,and have passed it round to their friends. I served it with rice instead of couscous
patsyM82171
Posted 25 Jun 2009 3:18 PM
I've tried this recipe and we really enjoyed it.
Its great with grilled pitta's.
GaryL83184
Posted 11 Jun 2009 7:58 PM
This recipe is classed as easy
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3.62 / 5 (123 votes cast)
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