1 person made this
Moroccan flavours dominate in this tasty tagine, which is suitable for salt-free diets. The presentation of the meat over the piled couscous makes any meal an occasion.
1 chicken, jointed and cut into 6-8 pieces
1 tablespoon Herbie's Spices Ras el Hanout
1 small onion, chopped finely
2 cloves garlic, crushed
3 ripe tomatoes, peeled and chopped
1 lemon or preserved lemon, rinsed
1 1/2 cups couscous
1 teaspoon extra Herbie's Spices Ras el Hanout
1 1/2 cups salt-free chicken stock
1 tablespoon fresh mint, chopped
1 tablespoon pine nuts, lightly dry roasted
- Dust chicken pieces with Ras el Hanout.
- In a tagine or ovenproof casserole, heat oil and sauté onion and garlic. Add chicken pieces and brown on all sides.
- Add chopped tomatoes, a good squeeze of lemon, and a little water if necessary to cover.
- When simmering, cover the pot and cook on low heat for 30 minutes or until chicken is cooked close to the bones.
- Mix the dry couscous with the extra Ras el Hanout. In a saucepan, bring the stock to the boil, add couscous, cover immediately and remove from direct heat.
- After 3 minutes, when liquid is fully absorbed, fluff the couscous with a fork, adding half the mint and the pine nuts.
- Heap the cooked couscous in the centre of a serving platter, and place chicken pieces on the mound, spooning the liquid over. Sprinkle with the remaining fresh mint.
If on a salt-free diet, use fresh lemon instead of preserved lemon. If not on a salt-free diet, you may want to add a little salt to the tagine, as there is no salt in Ras el Hanout.
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