Chicken Tagine with Apricot & Yoghurt

Nutrition per serving

Calories823 kcal
Protein69.7 g
Carbs72.2 g
Fats27.1 g
Saturated Fat5.5 g
Monounsaturated Fat14.6 g
Polyunsaturated Fat4.6 g
Sugars11.3 g
Fiber7 g
Sodium3,950 mg

Ingredients

Onion
Sweet Potato
Carrot
Garlic
Chicken Thigh
Red Chilli Pepper
Chicken Stock Cube
Couscous
Parsley
Lemon Juice
Olive Oil
Plain Yogurt (low fat)
Apricot(s)
Ras el hanout
1. Peel/finely slice the onion into half-moon shapes.

2. Peel/dice the sweet potato and carrot into 1cm cubes.

3. Peel/finely chop the garlic.

4. Roughly chop the apricot.

5. Slice the chicken into bite-sized pieces.

6. Chop the chili.

7. Boil 250ml of water in a kettle.

8. In a skillet, heat ½ a tbsp of olive oil over medium-high heat. Add the chicken with a pinch of salt and pepper and cook for about 4 minutes until cooked through. Transfer to a plate and set aside.

9. In the same pan, heat ½ a tbsp of olive oil over medium heat. Add the onions/garlic and cook until softened. Stir in the Ras el Hanout, the chopped chili and continue to cook for a minute.

10. Add 250ml of boiling water with 1/2 the stock along with the carrot, sweet potato and apricots. Stir to combine and season with a pinch of salt and pepper. Cover with a lid and continue to cook on medium heat for 5 minutes. Remove the lid, add the cooked chicken and continue to cook for 8-10 minutes.

11. Meanwhile, to make the couscous, bring 90ml of water to boil.  Add the remaining stock pot and stir to dissolve. Add the couscous, cover with a lid, remove from heat and set aside for 5 minutes until the granules have absorbed all the liquid. Fluff the cooked couscous with a fork to separate the grains.

12. In a small bowl, combine the yoghurt with 2 tsp of lemon juice, parsley and a small pinch of salt and pepper.

13. Serve the tagine in a bowl on top of the couscous with a dollop of the yoghurt.