Chicken and Pumpkin Tagine

92%

Prep

20 min

Cook

1 hr

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Ingredients

  • 100 ml ‏Extra virgin olive oil
  • 4 (1 kg) ‏Coles RSPCA approved chicken breast fillets, cut into 3 cm pieces
  • 40 grams ‏Butter
  • 1 ‏Large brown onion, thinly sliced
  • 2 tsp ‏Ground cinnamon
  • 2 tsp ‏Ground coriander
  • 2 tsp ‏Ground cumin
  • 1 tsp ‏Ground ginger
  • 2 cups ‏Chicken stock
  • 800 grams ‏Butternut pumpkin, peeled, cut into 3 cm pieces
  • 300 grams ‏Green beans, trimmed, halved
  • 2 tbsp ‏Currants
  • 1/4 cup ‏Pitted dates, chopped
  • 2 cups ‏Couscous
  • 1/4 cup ‏Slivered almonds, lightly toasted, to serve
  1. Heat 1 tbsp oil in a large, heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 5-6 minutes or until browned. Transfer to a plate.
  2. Add 1 tbsp of the remaining oil and half the butter to the pan. Cook onion and spices for 5 minutes or until onion softens.
  3. Return chicken and any juices to the pan. Add stock and pumpkin. Bring to the boil. Reduce heat to low. Cover and simmer for 30 minutes or until chicken and pumpkin are tender.
  4. Add beans in the last 5 minutes of cooking. Stir in currants and dates.
  5. Meanwhile, place 2 cups water and remaining oil in a saucepan. Season with salt. Bring to the boil over high heat. Remove from heat.
  6. Add couscous, stirring constantly. Cover and stand for 2-3 minutes.
  7. Add remaining butter. Heat over low heat for 3 minutes. Use a fork to separate grains.
  8. Top tagine with almonds.
  9. Serve with couscous.

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