Chicken and Chickpea Tagine for the Freezer
Ingredients
Serves 8- 3 tbspolive oil
- 1.2kgboneless skinless chicken thighs, halved
- 3onions, sliced
- 5garlic cloves, crushed
- 30gginger, grated
- 3 tbspras el hanout
- 1 tspground cinnamon
- 2 tbsptomato puree
- 2 x 400gtins chopped tomatoes
- 500mlchicken stock
- 2 x 400gtins chickpeas, drained and rinsed
- 120gdried apricots, halved
- 3carrots, cut into chunks
- 30 mllemon juice
- 30 gcoriander, stalks chopped and leaves torn
- fine salt
- black pepper
- 400gcouscous
- 50gflaked almonds, toasted
- 200gGreek yoghurt (optional)
Method
- Heat the olive oil in your largest casserole over a high heat. Season the chicken with salt and pepper and brown in two batches for 4 minutes each until golden at the edges. Set aside.
- Turn the heat to medium, add the onions with a pinch of salt and cook for 10 minutes until soft and golden. Stir in the garlic, ginger, ras el hanout, cinnamon and tomato puree for 2 minutes until the spices smell warm.
- Return the chicken with the tomatoes, stock, chickpeas, apricots and carrots. Season with 2 teaspoons of salt, bring to a simmer and cook with the lid half on for 40 minutes, stirring now and then, until the chicken is tender and its thickest pieces reach 75°C for 30 seconds, the carrots are soft and the sauce has thickened.
- Stir in the lemon juice and the chopped coriander stalks and half the torn leaves. Taste; the apricots make it sweet, so it needs the lemon and enough salt to balance.
- The 400 g couscous serves eight; use 50 g per person eating tonight and prepare with boiling water according to the packet. Toast the flaked almonds in a dry pan for 2–3 minutes, stirring. Serve the tagine over couscous with the remaining torn coriander, almonds and optional yoghurt.
- Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat on the hob until piping hot, adding a splash of water if it has thickened.
Per serving
- kcal
- 660
- protein
- 45.9g
- fibre
- 13.1g
- carbs
- 79.2g
- fat
- 17g
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