Chicken Tagine with Herbed Couscous

This recipe works in combination with: Chicken & Mushroom Casserole, Crusted Cod with Bacon Greens, Stir-fried Pork Balls with Rice. This recipe features in these meal plans: Back-to-school 2.

Moroccan-inspired tagine with chicken, carrots, courgette and spices served with parsley and mint couscous.


  • 1 medium onion (approx 185g), finely chopped
  • 3 skinless chicken breast fillets, cut into 2cm pieces
  • 400g of tinned chopped tomatoes
  • 2 medium carrots (approx 125g each), thickly sliced
  • 1 medium courgette (approx 240g), thickly sliced
  • 300g of couscous
  • 2 tsp fresh ginger, grated
  • 2 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tbsp lemon juice
  • 1 tsp mild chilli powder
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped
  • 600ml chicken stock, prepared according to the packet instructions
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 35 mins
  • Price per person: £2.16
  • Store cupboard: Cook's
  • Calories per serving: 623
  • 5-a-day per serving: 1.9
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Chicken Tagine with Couscous photo

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  1. Heat the oil in a large frying pan and cook the chicken for 5-6 minutes, or until lightly browned. Add the onion and garlic and fry for 3-4 minutes, or until soft. Add the courgette and carrot and fry for 3-4 minutes. Add the ginger, cumin, paprika, chilli powder and coriander and fry for 1 minute.
  2. Stir in the tomatoes, lemon juice and 400ml stock and simmer for 15-20 minutes, or until the sauce develops a thicker consistency and the vegetables are tender. Season with salt and pepper.
  3. Towards the end of the tagine's cooking time, prepare the couscous according to the packet instructions using 200ml stock instead of water. Stir in the parsley and mint and season to taste with salt and pepper.
  4. Serve the chicken tagine with the parsley and mint couscous.

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