Recipe

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
  • 1
    Preheat oven to slow, 150°C.
  • 2
    In a flame-proof casserole dish, heat oil on high. Brown chicken on all sides. Remove and set aside.
  • 3
    Add 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.
  • 4
    Stir in water, tomatoes and potato. Bring to the boil. Return chicken to pan, stirring. Bake, covered, for 1 hour.
  • 5
    Serve chicken with combined couscous and dates. Sprinkle with coriander.

Notes

✦ To cook couscous, soak 1 cup couscous in 1 cup just-boiled water.