Vegan 'chicken' tagine recipe
Tuck into this tasty tagine recipe that's packed with flavour from tagine paste, dried apricots and meat-free chicken-style pieces. Serve over couscous with toasted flaked almonds and vegan yogurt for a speedy midweek dinner.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 733 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 2 x 200g packs Plant Chef meat-free chicken-style pieces
- 1 tbsp olive oil
- 4 tbsp Tesco Tagine Paste
- 100g dried apricots, halved
- 1 tin chopped tomatoes
- 1 tin chickpeas, drained
- 1 vegetable stock pot, made up to 250ml
- 200g wholewheat cous cous
- 20g coriander, roughly chopped, a few leaves reserved to garnish
- Vegan yogurt, to serve
- 70g toasted flaked almonds
Each serving contains
- Energy
- 3075kJ 733.0kcal
- Fat
- 27g
- Saturates
- 3g
- Salt
- 2.3g
- Sugars
- 23g
of the Reference intake
Carbohydrate 68.4gProtein 45.3gFibre 16.1g
Method
- In a medium-sized saucepan or casserole dish, fry the chopped onion and olive oil for a few minutes to soften. Add a little more oil if needed. Stir in the tagine paste, cook for a minute and then add the apricots, chopped tomatoes, chickpeas, and stock then cover. Once it has come to a simmer, cook for 15 mins.
- Meanwhile prepare the couscous according to the packet instructions.
- Stir the meat-free chicken-style pieces into the tagine and cook for a further 3-4mins, or until piping hot. Once the tagine is ready, stir through the chopped coriander.
- Serve with the couscous, then top with a dollop of yogurt, and sprinkle with the extra leaves of coriander and the flaked almonds.
- See more Vegan recipes
