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Chicken and butternut tagine with herb couscous Recipe

Ingredients for people


    For the meat
  • Chicken thigh(s) : 12 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Onion(s) : 1 whole
  • Olive oil : 50 ml
  • Butternut squash : 0.5 whole
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Cumin seed(s) : 5 g
  • Fennel seed(s) : 5 g
  • Tinned peeled tomatoes : 300 g
  • Star anise : 2 whole
  • Cinnamon stick(s) : 0.5 whole
  • Ras el hanout : 5 g
  • Green cardamon pods : 5 whole

  • For the garnish(es)
  • Water : 400 ml
  • Couscous : 300 g
  • Fresh coriander : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Olive oil : 30 ml
Method
  • 1Prepare the ingredients

    Cut the chicken thighs into 3cm cubes. Peel and finely slice the onion. Peel and finely dice the garlic. De-seed and dice the chilli. Peel and chop the butternut squash into 3cm cubes. Pick the coriander and the parsley and roughly chop. In a pestle and mortar, coarsely grind the fennel seeds, cumin seeds and cardamon pods.

  • 2For the tagine

    Heat a large saucepan and add the olive oil. Season the chicken with salt and pepper. Add the chicken to the pan and sear. Add the onions to the pan and sweat until translucent. Next, add of the spices and cook for 2 minutes. Add the diced butternut squash and cook for a further 3 minutes and then add the chopped tomatoes and a glass of water. Bring to the boil and then simmer until the meat is tender, the vegetables are cooked and the water has reduced to a thick sauce - at least 30 to 40 minutes.

  • 3For the cous cous

    Mix the olive oil and the salt with the cous cous. Bring the water to the boil and pour over the couscous mixture. Cover with clingfilm and allow the couscous to absorb the water. After about 10 minutes, remove the clingfilm and break the cous cous up with a fork. Season to taste and fold in the chopped herbs.

    Spoon the tagine over the cous cous and sprinkle with a few freshly chopped coriander leaves to serve.

Chef's tip

«This is a fairly mild tagine - add more chillis if you prefer a little more heat.»

Easier to prepare mildly spiced chicken and butternut squash tagine served with herb couscous

Rate this recipe :

(11 votes)

  • Preparation  30mins
  • Cooking time  45mins
  • Rest time  0h

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