Moroccan Chicken Tagine with Fruity Citrus Cous Cous

Rating: 4.5. From 2 votes.
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Difficulty
easy
Serves
3 people
Meal course
Dinner
Posted by
Posted on
3 whole
Garlic clove - peeled and finely chopped
1 thumbsize
Ginger - peeled and grated
1 large
Chilli - de-seeded and finely chopped
1 whole
Lemon (including zest), finely chopped
1 whole
Lemon - Juice
1 handful
Fresh coriander - roughly chopped
1 .
For the cous cous
1 pinch
Saffron
1 Twist
Salt and pepper
1 large
White onion - peeled and roughly chopped
2 medium
Carrot - peeled and sliced
1 whole
Celery stalk - strings removed and finely chopped
400 ml
Chicken stock
1 medium
Red onion - peeled and roughly chopped
1 medium
Courgette - cut into chunks
1 medium
Red pepper - de-seeded and roughly chopped
2 tbsp
Olive oil
200 grams
Chick peas - drained and washed
3/4 tsp
Ground cumin
1/4 tsp
Ground ginger
1 pinch
Cayenne pepper
1/4 tsp
Cardamon pods - seeds removed, shells discarded
1/2 whole
Lemon - Juice
40 grams
Sultanas
110 grams
Cous cous
350 ml
Chicken stock
1 tbsp
Fresh coriander - roughly chopped
1 Twist
Salt and pepper
Moroccan Chicken Tagine with Fruity Citrus Cous Cous
  1. For the tagine, mix the garlic, ginger, chilli, lemon, coriander, turmeric and saffron in a bowl
  2. Stab the chicken a few times with a sharp knife and cover it in the marinade. Cover and leave for at least an hour (I am leaving mine over night to save me time tomorrow)
  3. Turn oven to 160’C
  4. Fry your onion with a good glug of oil for a few minutes and then add the carrots and celery. Add the chicken and fry until it starts to golden. Poor in the stock, cover and put in the oven for 1.5 to 2 hours. I prefer mine cooking for 2 hours but if you can’t wait that long it will be ready to eat sooner. Season to taste
  5. While your tagine is cooking, make your cous cous by roasting the vegetables in the oil for half 40 minutes (or less time if they are not going in with the tagine and the oven is hotter) – stirring halfway through
  6. Once removed fry off quickly in a large saucepan with the oil and juices from the roasting tin. Add the dried herbs and lemon juice and try for about 3 minutes, stirring.
  7. Stir in saltanas and chickpeas. Pour in the chicken stock and season, and when the mixture has come to boil stir in the couscous and remove from heat. Cover and leave to stand for 5 minutes.
  8. Fluff with a fork and stir in the chopped coriander.
  9. Once cour tagine is cooked, plate up your cous cous, top with the tagine and enjoy!!

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