I bookmarked this recipe a few months ago waiting for cooler weather, and finally tried it out last week. I’m a big fan of any recipe that’s healthy, quick and yummy and if it’s a one pot wonder – even better! I enjoy cooking when I’m not pushed for time, but I’m not a massive fan of cleaning up multiple pots and pans afterwards, so this Moroccan chicken tagine is a winner for me.
It’s a big bowl of warm deliciousness on a chilly evening, and I love that you can make it ahead of time which makes meal time with little ones so much more enjoyable. All you have to do is smile and serve!
It’s even yummier the next day, so you can make a big batch and enjoy it over a few evenings or take it into work for lunch the next day.
1 tbs turmeric
1 tbs cumin
1 tbs ground ginger
1 tsp cinnamon
2 small brown onions
2 cloves garlic
400gm chicken thigh fillets
2x400gm diced tomatoes
200ml chicken stock
2 cups San Remo couscous (I used brown rice)
½ cup pine nuts
1. Finely dice the onions and garlic and sauté in a large pot with the spices – cumin and turmeric. When it starts to give off a fragrant smell, add in the diced chicken. Fry this off for 2 minutes before adding in the tomato, stock, 1 cup of water, chickpeas and the juice of half a lemon. Season and let this simmer for 15 minutes. If it gets to thick too quickly add in more water.
2. To make the cous cous, boil water and pour over 2 cups of couscous until it is just covered. Let it sit for around three minutes and with a fork, lightly scrape at it until separated. Dice 3 tomatoes, mint, toast the pine nuts and add to the cous cous. Dress with olive oil, lemon, salt and pepper.
A x x x
What are your favourite one pot wonder recipes?
What are your favourite comfort foods in Winter?1