Moroccan Spiced Tagine – Flavour Kit

Recipe

1. Prep the ingredients as stated in the shopping list.
2. Put two frying pans on a medium heat, add some oil to each. In one pan, add the chicken thighs and cook until golden brown, around 12-15 mins. In the other pan, cook the tagine mix, by adding the red pepper, onion and garlic. Cook till soft, around 5 mins.
3. Add the ras el hanout and harissa paste to the tagine mix and cook for 2 mins, keep stirring. Then add a pinch of salt and pepper, the chopped tomatoes, chickpeas and dried apricots. Cook for a further 10 mins stirring occasionally. Just before serving, stir in the chopped parsley.
4. Meanwhile, boil the kettle and in a medium bowl add the couscous and pour over 125ml boiling water. Leave for 5 mins and then use a fork to break up the cous cous. Then add the chopped mint and pomegranate if using, and stir.
5. Dish Up the chicken and spoon the tagine mix on top and couscous around. Garnish with almond flakes. Enjoy!
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Shopping List

• 1 red pepper (finely chopped)
• 1 onion (finely chopped)
• 2 garlic cloves (finely diced)
• 1 x 400g tin chickpeas (drained)
• Small handful of fresh parsley (roughly chopped)
• Small handful of fresh mint (remove stalks and chop leaves)
• 1 x 400g tin chopped tomatoes
• 100g couscous
• 4 boneless chicken thighs or Halloumi  
• 30g pomegranate seeds  
• 20g almonds  
• 20g dried apricots (chopped)

Harissa paste 15g

• Water
• Rapeseed Oil
• Diced Red Pepper
• Red Pepper
• Paprika Flakes
• Garlic
• Salt (Salt, Sodium Ferrocyanide)
• Rose Petals
• Ground Cumin
• Ground Coriander
• Ground Black Pepper
• Paprika Oleoresin
• Crushed Chilies
• Smoke Hickory Flavour
• Rubbed Oregano
• Citric Acid
• Rubbed Parsley
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Ras el Hanout 15g

• Galangal
• Rose Petals
• Ginger Root
• Whole Cardamom
• Nigella Seeds
• Cayenne Chillies
• Ground Allspice Berries
• Lavender
• Cinnamon Bark
• Cassia Bark
• Coriander Seeds
• Mace Blades
• Nutmeg Kernels
• Clove Buds
• Black Peppercorns