Slow-Cooked Chicken Tagine
with Dates, Garlicky Couscous & Lemon Yoghurt
Pronounced 'tuh-jean', a tagine is a Moroccan earthenware pot with a cone-shaped lid. Chances are you won't have that on hand, so in this HelloFresh interpretation, we've baked the sweet and mildly spiced chicken and veggies in an ovenproof saucepan. Serve over couscous and with a tangy yoghurt to bring it all together. Don't forget the almond garnish for crunch!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
zucchini
½ packet
Pitted Dates
(May be present: Milk, Peanut, Sesame, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Walnut. )
1
red onion
3 clove
garlic
½
lemon
1 sachet
ras el hanout
1 packet
chicken thigh
1 packet
tomato paste
1 sachet
chermoula spice blend
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 cup
water
20 g
butter
¾ cup
boiling water
Nutritional Values
Utensils
Instructions
Preheat oven to 200°C/180°C fan-forced. Cut carrot and zucchini into large chunks. Halve pitted dates (see ingredients). Cut red onion into wedges. Finely chop garlic. Zest lemon to get a generous pinch, then cut into wedges.
In a medium bowl, combine ras el hanout, a pinch of salt and pepper and a drizzle of olive oil. Add chicken thigh and toss to coat. In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. When oil is hot, sear chicken thigh and onion, turning once, until slightly browned, 1-2 minutes each side. Reduce heat to medium, then stir in lemon zest, tomato paste, chermoula spice blend and 1/2 the garlic and cook until fragrant, 1 minute.
Stir in carrot, zucchini, dates, the water and 1/2 the chicken-style stock powder. Season with salt and pepper.
Cover saucepan with a lid (or cover tightly with foil), then transfer to the oven. Bake until chicken is tender, 40-50 minutes. Remove tagine from oven, then gently stir in baby spinach leaves until wilted.
TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!
TIP: Add a splash of water if the tagine looks too thick.
When the tagine has 10 minutes remaining, boil the kettle. In a medium saucepan, melt the butter over medium-high heat. Cook remaining garlic until fragrant, 1 minute. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and remaining stock powder. Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
While the couscous is cooking, combine Greek-style yoghurt and a squeeze of lemon juice in a small bowl. Season to taste. Divide garlicky couscous between bowls. Top with chicken tagine. Sprinkle with flaked almonds. Serve with lemon yoghurt and any remaining lemon wedges.