Moroccan-Style Free Range Chicken Thigh & Apricot Tagine
Combining tender free range chicken thighs with sweet apricots, earthy ras el hanout, and fresh parsley, this simple tagine brings together a variety of classic Moroccan flavours. You'll serve it over lemony, herb-flecked couscous before finishing with crunchy flaked almonds. Ta-genius!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Boil half a kettle
Add your couscous to a heatproof bowl with 200ml [300ml] [400ml] boiled water, cover and set aside
Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat
Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden, then set them aside and reserve the pan
Tip: Watch them like a hawk to make sure they don't burn!
Peel and finely slice your brown onion[s]
Peel and finely chop (or grate) your garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Return the reserved pan to a medium-high heat with a generous drizzle of olive oil
Once hot, add the sliced onion with a pinch of salt to the pan and cook for 4-5 min or until softened
Reboil half a kettle
Meanwhile, roughly chop your tomato[es]
Slice your sweet pointed pepper[s] into rounds
Dissolve your chicken stock mix in 200ml [260ml] [300ml] boiled water
Slice your free range chicken thighs into strips
Once the onion has softened, add your ras el hanout, chilli flakes (can't handle the heat? Go easy!), chopped ginger and garlic, diced apricots and a pinch of salt and cook for 2 min or until the garlic has softened, then add the chicken strips and cook for a further 3-4 min
Add your chopped tomato, pepper rounds, chicken stock and the juice of half your lemon[s] and cook, covered, for 8-10 min or until the chicken is cooked through (no pink meat!) – this is your Moroccan-style free range chicken thigh & apricot tagine
Whilst the tagine is cooking, chop your parsley finely, including the stalks
Fluff the couscous with a fork and add the remaining lemon juice
Add a drizzle of olive oil with a pinch of salt and half the chopped parsley (save the rest for later!) and mix everything together – this is your herby couscous
Stir the remaining chopped parsley through the Moroccan-style free range chicken thigh & apricot tagine
Serve the Moroccan-style free range chicken thigh & apricot tagine with the herby couscous to the side
Garnish with the toasted flaked almonds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, nut, peanut, sesame, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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