Chicken Tagine with Apricot, Almonds Yoghurt
Nutrition per serving
Calories | 1,137 kcal |
Protein | 95.4 g |
Carbs | 97.8 g |
Fats | 39 g |
Saturated Fat | 7.3 g |
Monounsaturated Fat | 20.9 g |
Polyunsaturated Fat | 7.5 g |
Sugars | 11.6 g |
Fiber | 10.4 g |
Sodium | 4,041 mg |
Ingredients
Onion | |
Sweet Potato | |
Carrot | |
Garlic | |
Chicken Thigh | |
Red Chilli Pepper | |
Chicken Stock Cube | |
Couscous | |
Parsley | |
Lemon Juice | |
Almonds | |
Olive Oil | |
Yogurt (whole milk) | |
Ras el hanout | |
Apricot(s) |
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 125ml 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. Place the flaked almonds in a dry frying pan on medium-low heat. Stir frequently (every 15 seconds or so) and cook for a few minutes until golden. Transfer to a bowl and set aside.
13. In a small bowl, combine the yoghurt with 2 tsp of lemon juice, parsley and a small pinch of salt and pepper.
14. Serve the tagine in a bowl on top of the couscous with the toasted almond sprinkled over the top and finally a dollop of the yoghurt.