A Moroccan Inspired Chicken Tagine

This is my version on a Moroccan chicken tagine. People may say that you need to have couscous to accompany the dish, but I do not like couscous, so decided to have white rice instead.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 4 servings

Course: Chicken

Cuisine: Mediterranean

Calories: 300

Ingredients Method

Ingredients

375 grams chicken pieces, diced
400 grams diced tomatoes
400 grams chickpeas, drained
1 medium carrot, diced small
1 Hart and soul recipe base Moroccan tagine
1 medium potato, diced small
40 ml water
12 whole dried apricots
40 grams raisins, (optional)
1 Lebanese cucumber, cut into chunks
1 medium tomato, cut into chunks
Couscous, cooked to packet directions

Method

In a large frypan heat 1 tablespoon of oil over a medium heat. Add chicken pieces and fry until chicken if golden brown.
Add your Moroccan spices, shop brought or home made. Stir for 1-2 minutes of until fragrant.
Add diced tomatoes, chickpeas, carrot, potato and apricots to the pan and stir well.
Turn the heat down to low and simmer for 30 minutes , or until the chicken pieces are cooked and the vegetables are tender.
Remove from the heat, stir in the raisins (optional)
Serve with couscous, but I had none so used rice.