Moroccan food is surprisingly easy to cook. There are numerous recipes for chicken tagine available to suite your style of cooking and taste.But this one is convenient and quick. If i am having guests i will go the whole way with the slow cooking and using a tagine but for our normal everyday family meal this is almost as good.
- 500g chicken breast fillets
- 2 tsps
- 200g tinned fava beans or chick peas
- olive oil
- 200g onion, finely chopped
- 350g carrots, finely diced
- 350g parsnips, finely diced
- 750 ml tagine (Moroccan) ready-to-use sauce
- ½ pint stock ,made with chicken stock cube
- 100g dried apricots, finely chopped
- 300g couscous (dry weight)
- 4 cloves garlic (minced)
- ½ tsp ground cinnamon
- ½ tsp paprika
- Small piece of ginger
Gently stir-fry the onions, carrots and parsnips until just soft. Stir in the tagine sauce and heat until it all starts to simmer. Add the stock and ginger to obtain the desired consistency.
Lay the chicken breast fillets in a baking dish/tagine and sprinkle on the dried apricots. Pour the sauce, beans and vegetables over the chicken breast fillets and cook at 200 C for 40-45 minutes
Pour boiling water over the couscous as directed on the packet and lightly fork through. Leave to stand for 10 minutes.
Serve the tagine (remove the ginger) with couscous and accompany with seasoned vegetables
Supermarkets now sell the Moroccan spices so you could add 2 tbsp of the spices to 750ml of water with 1 ½ tsp of cornflour to thicken the mixture.
I have just given the very basic for the cous cous but you can enhance it or use another cous cous recipe.