Leftover chicken tagine

Name: Leftover chicken tagine
Yield: Serves 2-3
Cuisine: Moroccan recipes
Ingredients: ½ tbsp olive oil; 1 cinnamon stick (or ¼ tsp ground cinnamon); 1 tsp ground cumin; 1½ tbsp ras el hanout; ⅓ quantity of /recipes/chicken-stew-with-lemon-and-herb-crumb-topping/chicken stew; 1 preserved lemon, pulp discarded and skin finely sliced; 75g dried apricots, chopped; 400g tin chopped tomatoes; 125g giant couscous; 100g baby leaf spinach; To serve (optional); Handful shelled unsalted pistachios, toasted in a dry pan; 2 tbsp pomegranate seeds; Small bunch fresh coriander, chopped; You’ll also need…; Large casserole with a lid

Easy
September 2018

Serves 2-3
Hands-on time 10 min, simmering time 25 min

Turn chicken stew leftovers into this bejewelled pomegranate and preserved lemon tagine with just a few extra ingredients.

Add a nutty, fruity flavour to your stew with this chicken tagine with almonds and apricots.

Nutrition: per serving

Calories: 580kcals
Fat: 12.8g (1.9g saturated)
Protein: 32.9g
Carbohydrates: 77.5g (28.1g sugars)
Fibre: 11.9g
Salt: 2.2g

For 2

Visit deliciousmagazine.co.uk to save recipe

Ingredients

½ tbsp olive oil
1 cinnamon stick (or ¼ tsp ground cinnamon)
1 tsp ground cumin
1½ tbsp ras el hanout
⅓ quantity of chicken stew
1 preserved lemon, pulp discarded and skin finely sliced
75g dried apricots, chopped
400g tin chopped tomatoes
125g giant couscous
100g baby leaf spinach

To serve (optional)

Handful shelled unsalted pistachios, toasted in a dry pan
2 tbsp pomegranate seeds
Small bunch fresh coriander, chopped

You’ll also need…

Large casserole with a lid

Method

Heat the olive oil in the casserole and add the cinnamon stick (or ground cinnamon), cumin and ras el hanout. Cook for 2-3 minutes until it smells fragrant, then stir in the quantity of chicken stew, preserved lemon, apricots and the chopped tomatoes. Fill the empty tomato tin with water and pour into the casserole. Stir, bring to the boil, lower the heat and simmer for 15 minutes.
After 15 minutes, add the giant couscous and simmer for another 8-10 minutes until tender. Remove the cinammon stick, if using. Add the baby leaf spinach and stir until wilted.
Serve the tagine sprinkled with the pistachios, pomegranate seeds and chopped coriander, if you like.

delicious. tips

If you can’t find giant couscous use regular instead, but reduce the simmering time to 2 minutes once it’s been added (step 2).
Leftovers will keep for 2-3 days in a sealed container in the fridge. Reheat until piping hot to serve.

Fancy getting a copy in print?

Subscribe to our magazine

Leftover chicken tagine

Ingredients

Method

delicious. tips

Chicken and preserved lemon tagine

Knorr’s one-pot fruity lamb tagine

Chicken tagine with almonds and apricots

Lamb and date tagine with pomegranate couscous

More to discover

Leftover chicken tagine

Ingredients

Method

delicious. tips

Or, how about...?

Chicken and preserved lemon tagine

Knorr’s one-pot fruity lamb tagine

Chicken tagine with almonds and apricots

Lamb and date tagine with pomegranate couscous

More to discover