Moroccan Chicken Tagine with Couscous

This recipe works in combination with: King Prawn Paella. This recipe features in these meal plans: Mediterranean Medley, Mediterranean Nights.

Moroccan-style spiced chicken, tomato and carrot tagine served over couscous.


  • 50g of dried apricots, chopped
  • 2 skinless chicken breast fillets, cut into 2 cm pieces
  • 1 small onion (approx 110g), chopped
  • 1 large carrot (approx 185g), coarsely chopped
  • 2 medium tomatoes (approx 100g each), coarsely chopped
  • 150g of couscous
  • 1 tbsp olive oil
  • 200ml chicken stock
  • 1/2 tsp ground cinnamon
  • 11/2 tsp mild chilli powder
  • 1/2 tsp ground ginger
  • 1/2 tsp mixed spices
  • 1 tsp ground coriander
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £2.55
  • Store cupboard: Typical
  • Calories per serving: 769
  • 5-a-day per serving: 5.2
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Moroccan Chicken Tagine photo

1230 cooks think so


  1. Heat the oil in a frying pan and cook the chicken for 5 minutes, or until browned.
  2. Add the onion and cook for 3-4 minutes, or until the onion is soft. Add the cinnamon, chilli powder, coriander, ginger and mixed spices and fry for 1 minute. Stir in the tomatoes, apricots, carrot and stock. Simmer for 10-15 minutes, or until the sauce begins to thicken. Season with salt and pepper.
  3. Meanwhile, cook the couscous according to the packet instructions with chicken stock and season to taste with salt and pepper.
  4. To serve, simply spoon the Moroccan chicken tagine over the cooked couscous.

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