Chicken, couscous and aubergine tagine recipe
A North African dish named after the pot it's often served in, a classic tagine recipe usually features tender chunks of meat and vegetables in a spiced tomato-based sauce. Serve it with fluffy couscous and a final garnish of fresh herbs.
See method- Serves 4
- 15 mins to prepare and 1 hour 5 mins to cook
- 379 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 large aubergines
- 1¼ tbsp olive oil
- 1 onion, finely chopped
- 8 skinless chicken thighs, excess fat removed
- 1½ tbsp harissa paste
- 1 tbsp tomato purée
- 1 chicken stock cube, made up to 500ml, cold
- 2 tsp cornflour
- 200g couscous
- 2 tbsp chopped coriander
Each serving contains
- Energy
- 1595kJ 379.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 34.4gProtein 36.5gFibre 5.0g
Method
- Heat the oven to gas mark 6, 180ºC fan, 200ºC.
- Lightly rub the aubergines with oil and place on a baking tray. Bake for 20 minutes, turning once.
- Heat the remaining oil in a large, heavy-based casserole dish or tagine. Add the onion and saute for 2-3 minutes. Add the chicken to the dish, reduce the heat and cook for 10 minutes, until lightly browned. Stir in the harissa and tomato puree.
- Pour in 400ml of the stock and bring to a simmer. Remove the stalk from the cooked aubergines and cut them into chunks. Add to the chicken, cover and simmer for 20-25 minutes, until the chicken thighs are cooked through and juices run clear.
- Mix a little of the casserole liquid into the cornflour then stir back into the chicken to thicken. In a separate dish pour the remaining stock over the couscous and stir in the coriander. Spoon the couscous over the chicken and return the lid. Turn off the heat for 5 minutes until the couscous is cooked.
- Fluff the couscous with a fork before serving.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
