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Chicken and vegetable tagine
Chicken and vegetable tagine
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Create a dish that satisfies both vegetarians and meat lovers.
Ingredients:
  • 56.88 gm olive oil
  • 1 brown onion, halved, thinly sliced
  • 2cm piece ginger, peeled, finely grated
  • 7.50 gm ground cumin
  • 2.50 gm sweet paprika
  • 1/4 tsp cayenne pepper
  • 0.63 gm ground cinnamon
  • 510.00 gm vegetable liquid stock
  • 600g sweet potato, cut into 4cm pieces
  • 450g eggplant, cut into 4cm pieces
  • 125g green beans, trimmed, halved
  • 700g chicken thigh fillets, cut into 3cm pieces
  • 375.00 ml couscous
  • 82.50 ml coriander leaves, roughly-chopped
Instructions:
  • In a large saucepan over medium heat, warm 1 1/2 tablespoons of oil. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in garlic, ginger, cumin, paprika, cayenne pepper, and cinnamon, and cook for 1 minute, stirring continuously.
  • Pour in the stock while stirring and scraping the base of the pan. Add sweet potato, eggplant, and beans. Cover and bring to a boil, then reduce heat to low. Cook covered for 15-20 minutes or until tender.
  • Heat the remaining 2 teaspoons of oil in a large frying pan over medium heat. Cook the chicken for 5 minutes until golden and fully cooked. Mix in the vegetable mixture.
  • 1. Add couscous to a heatproof bowl and pour in 1 3/4 cups boiling water. Cover tightly with foil and let stand for 5 minutes. 2. Uncover the bowl and drizzle with the remaining tablespoon of oil. Season with salt and pepper, then use a fork to fluff and separate the grains. 3. Serve the couscous topped with chicken and vegetable tagine, garnish with coriander, and enjoy!

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