Chicken tagine with figs and fruity couscous
- November 2011
- Serves 4
- Takes 15 minutes to make, 45 minutes to cook
Tagine is a Moroccan classic, save time and effort with our simple chicken tagine recipe, spruced up with figs and fruity couscous.
- 7.6g (1.3g saturated)
- 55.2g (37.1g sugars)
- 1 tbsp olive oil
- 2 medium onions, finely sliced
- 2 garlic cloves, crushed
- 6 free-range boneless, skinless chicken thighs, cut into thirds
- 2 tsp ras-el-hanout (such as Bart)
- 2 x 400g tins whole tomatoes
- 250g packet whole, soft dried figs
- Pinch each of saffron and ground cinnamon
- 110g flavoured quick-cook couscous (such as Ainsley Harriott)
- Heat the oil in a flameproof casserole, then add the onions, garlic and a little salt. Fry gently for 10 minutes until soft. Remove from the casserole, turn up the heat, then add the chicken and cook, turning, for 2 minutes until golden all over.
- Return the onions and garlic to the casserole with the remaining ingredients (except the couscous) and a splash of water. Cover and cook for 45 minutes, stirring often, until the chicken is cooked. Remove the lid after 25 minutes so the sauce thickens, then season. Cook the couscous according to the packet instructions. Serve with the tagine.
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