Harissa chicken and chickpea tagine
A fragrant North African stew with warm spices, apricots left out for a savoury finish.
- Time50 min
- LevelEasy
- Costabout £1.88 a head
Ingredients
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Method
- 1
Heat the oil in a casserole. Fry the onion and carrots for 6 minutes.
6 min - 2
Add the garlic, harissa and spices and stir for 1 minute.
- 3
Add the chicken and brown for 4 minutes.
4 min - 4
Pour in the tomatoes, chickpeas and water. Cover and simmer for 20 minutes.
20 min - 5
Add the courgette and simmer uncovered for 10 minutes until the sauce is thick.
10 min - 6
Pour boiling water over the couscous to cover by 1 cm, cover and leave 5 minutes, then fluff. Serve the tagine on top with coriander.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.