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Chicken and Chickpea Tagine for the Freezer — Batch

Chicken and Chickpea Tagine for the Freezer

Prep
20 min
Cook
65 min
Total
85 min
Serves
8
BatchchickenchickpeasDinnerEasyMoroccanOne Pot

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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