Name: Chicken tagine with couscous
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 8 chicken drumsticks; 2 onions, sliced; 4 clove garlic, roughly chopped; 1 tablespoon ras el hanout; 2 cup chicken stock; 400 gram can tomatoes; 500 gram potatoes, peeled, chopped; 100 gram green beans, trimmed, halved; 1/2 cup halved pitted dates; 1/4 cup sliced pitted green olives; 1/4 cup coriander leaves couscous, to serve

Chicken tagine with couscous

Fragrant Morrocan spiced chicken is baked to tender perfection with caramelised dates, potatoes olives and fresh green beans. Serve your tagine with fluffy couscous for a tasty, warming dinner.

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Serves 4

Prep

15M

Cook

1H 20M

Total

1H 35M

Ingredients

2 tablespoon olive oil

8 chicken drumsticks

2 onions, sliced

4 clove garlic, roughly chopped

1 tablespoon ras el hanout

2 cup chicken stock

400 gram can tomatoes

500 gram potatoes, peeled, chopped

100 gram green beans, trimmed, halved

1/2 cup halved pitted dates

1/4 cup sliced pitted green olives

1/4 cup coriander leaves couscous, to serve

Method

1.Preheat oven to slow, 150°C (130°C fan-forced).

2.Heat oil in a large flame-proof dish on high. Brown chicken on all sides. Transfer to a plate.

3.Add onion and garlic to dish and saute 3-4 minutes, until tender. Add ras el hanout and cook, stirring, 1-2 minutes, until fragrant.

4.Stir in stock. tomato and potato and bring to the boil. Return chicken to pan. Cover and bake 1 hour.

5.Remove lid and add beans, dates and olives. Bake a further 15 minutes. Stir coriander through. Serve with couscous.

Ras el hanout is a mixture of dried Moroccan spices. The spices usually include cardamom, cayenne, aniseed, nutmeg, ginger and galangal.
Note

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