Recipe of famous Chicken & chickpea tagine

Chicken & chickpea tagine

Ingredients :

800g/1lb 12oz skinless and boneless chicken thighs, cut into large chunks
1 tbsp harissa
1 tbsp vegetable oil
1 large onion, fnely sliced
1 tsp each ground cinnamon, ground cumin and ground turmeric
500ml/18f oz chicken stock
400g can chopped tomatoes
100g/4oz raisins
400g can chickpeas, drained and rinsed
250g/9oz couscous and a small handful mint, leaves only, to serve

Methods :

1. Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins
2. Heat the oil in a large fameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
3. Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
4. Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.

PREP - 10 mins 

COOK - 10 mins

PER SERVING 

• energy 456 kcals
• fat 11g 
• saturates 2g
• carbs 34g
• sugars 23g
• fibre 7g 
• protein 52g 
• salt 1.3g