Chicken & Chickpea Tagine

  • 13 Jan - 19 Jan, 2018
  • Mag The Weekly
  • Cookery


• 1tbsp olive oil

• 150g chicken breast, diced

• 1 onion, chopped

• 2tsp harissa paste

• 75g dried apricots, roughly chopped

• 400g can chickpeas, drained and rinsed

• 400g can tomatoes, chopped

• 1tbsp chopped parsley or coriander

• 100g whole-wheat couscous


Heat oil in a saucepan and fry the chicken and onion for about three minutes till they brown. Add harissa paste and cook for a minute. Stir in the apricots, chickpeas and tomatoes. Fill half the tomato with water and add to the pan. Simmer for 10 minutes until the chicken is cooked through with no pink meat. Season and stir in the herbs. Meanwhile, place the couscous in a small bowl and pour over enough boiling water to just cover. Cover the bowl with cling film and leave for about five minutes before fluffing up with a fork. Serve with the tagine.