Chicken tagine with couscous
This is an economical mid-week meal at just $3 per serve. Chicken drumsticks are baked in the oven alongside delicious Moroccan spices. Photo by Rob Shaw/Bauersyndication.com.au. Styling by Kirsty Cassidy.
- 15 mins preparation
- 1 hr 15 mins cooking
- Serves 4
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Ingredients
Chicken tagine with couscous
- 2 tablespoon olive oil
- 8 chicken drumsticks
- 2 onions, sliced
- 4 clove garlic, sliced
- 1 tablespoon ras el hanout (moroccan spice mix)
- 2 cup water
- 400 gram can tomatoes
- 500 gram potatoes, peeled, chopped
- 1 cup couscous, cooked (see tip)
- 1/2 cup dates, halved
- 1/4 cup coriander leaves to serve
Method
Chicken tagine with couscous
- 1Preheat oven to slow, 150°C.
- 2In a flame-proof casserole dish, heat oil on high. Brown chicken on all sides. Remove and set aside.
- 3Add onion and garlic to dish. Sautéfor 3-4 minutes until tender. Mix in ras el hanout and cook for 1-2 minutes, stirring, until fragrant.
- 4Stir in water, tomatoes and potato. Bring to the boil. Return chicken to pan, stirring. Bake, covered, for 1 hour.
- 5Serve chicken with combined couscous and dates. Sprinkle with coriander.
Notes
✦ To cook couscous, soak 1 cup couscous in 1 cup just-boiled water.
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