Moroccan Chicken Tagine with Couscous

Moroccan Chicken Tagine with Couscous

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 2, 2017.
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This dish has a great warming autumn feel, but with the freshness of lemon and mint.

Ingredients

MOROCCAN CHICKEN TAGINE

  • 1 teaspoon butter
  • 150g chicken breast
  • ½ red onion, finely diced
  • 1-2 baby capsicums, core and seeds removed and roughly chopped
  • 1 tablespoon finely chopped ginger
  • 1 clove garlic, finely chopped
  • 1 teaspoon tagine spice mix
  • 1 tomato, diced 1cm
  • 1 cup chicken or vegetable stock
  • ½ tablespoon brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped dates
  • 1 handful baby kale leaves

COUSCOUS

  • ¼ cup boiling water
  • ¼ cup couscous
  • Pinch of salt
  • Zest of ½ lemon
  • 1 teaspoon lemon juice
  • 1½ tablespoons chopped mint leaves

TO SERVE

  • 1-2 tablespoons buffalo yoghurt

Steps

  1. a half full kettle to the boil.
  2. Heat butter and a drizzle of oil in a small pot on medium-high heat. Pat chicken dry with paper towels and season with salt. Cook chicken for about 1 minute each side, until browned (chicken does not need to be cooked through). Remove chicken and place onto a plate. Reserve pot.
  3. Heat a drizzle of oil in reserved pot on medium heat. Add onion, capsicums, ginger and garlic and cook for 1-2 minutes, until softened but not browned. Add tagine spice mix and cook for 1 minute, until fragrant.
  4. Add chicken and all remaining Moroccan chicken tagine ingredients (except dates and kale). Bring to a gentle simmer and cook for about 10 minutes, until chicken is cooked through.
  5. While chicken cooks, prepare couscous. In a small, heat-proof bowl, combine boiling water, couscous and salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. Add remaining couscous ingredients, a drizzle of olive oil and season with salt and pepper. Set aside.
  6. When chicken is cooked, remove from pot and set aside on a plate then stir dates and kale through tagine. Continue to cook for 2-3 minutes, until sauce starts to thicken. While sauce simmers, shred chicken into bite-sized pieces. Add chicken back into the sauce and season to taste.
  7. place couscous onto a plate and spoon over Moroccan chicken tagine. Dollop with buffalo yoghurt.

Nutritional Information

Energy 2076 kj
496 kcal
Protein 47.5g
Carbohydrate 55.8g
Fat 10.6g