Festive Chicken Tagine with Jewelled Herby CousCous

Updated at: Thu, 17 Aug 2023 09:49:13 GMT

Step 1

Heat the oil in a large casserole pot and over a high heat, fry the chicken pieces in batches, seasoning with sea salt & black pepper as you go.

Step 2

Remove the chicken and set aside - no need to wash your pot, keep all the flavour from your cooked chicken in the casserole pot.

Step 3

Add the red onion to the casserole pot and sprinkle with salt to help release the liquid from the onions. Fry gently for 5 minutes over the same high heat, and as the onions start to sweat, use a wooden spatula to scrape up any browned bits from the bottom of the pan. Add a splash of water to prevent them from burning.

Step 4

Add the garlic and spices and cook for a minute more then add the honey, tomatoes, stock and plenty of seasoning.

Step 5

Return the chicken to the casserole pot.

Step 6

Bring to the boil then reduce to a simmer and cook very gently, for 45 minutes until reduced and the chicken is very tender. Add the prunes and cook for 15 minutes more.

Step 7

Meanwhile, add the couscous to a large wide bowl. Pour over the boiling hot stock and cover with a tea towel. Allow to stand for 10 minutes before fluffing up the grains with a fork.

Step 8

Whisk together the extra virgin olive oil and lemon juice in a small bowl and season well, before combining with the cous cous.

Step 9

When ready to serve, stir in your chopped cucumber, red onion, parsley, coriander, flaked almonds and pomegranate seeds. Alternatively, set up lots of little bowls of the garnish, serve the couscous with the tagine and allow guests to help themselves to all the trimmings.

↑Support creators by visiting their site 😊

0 liked

0 disliked