Red Pepper Spiced Chicken Tagine with Lemon & Sultana Couscous

Destination: Morocco. A tagine is a dish with a conical lid used for cooking, often made of clay or earthenware. The shape of the lid traps condensation and forces it to drip back onto the food, creating a moist, self-basting dish. If you have a tagine at home, feel free to have a go at using it for this dish!

Serves 2 · 15 mins + prep

In your box

• 2 chicken maryland fillets
• 1 ATLAS Moroccan red pepper paste tub
• 1 sultana pack
• 1 couscous pack
• 1 carrot
• 1 lemon
• 1 zucchini
• 1 parsley bunch*

*Parsley may be split across other dishes — read each recipe carefully.

From your pantry

Cooking oil, olive oil, salt

Equipment

Tagine (optional), microplane or zester, frying pan

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Bring a saucepan of water or kettle to the boil. Wash the vegetables. Peel and cut the carrot into 1cm dice. Cut the zucchini into 1cm slices. Zest the lemon, then cut into slices. Roughly chop 1 teaspoon per person of parsley leaves.

2. Sear the chicken. Heat a splash of oil in a frying pan over medium-high heat. Add the chicken, skin side down, and cook for 2–3 minutes or until crisp and golden brown. Remove the chicken from the pan, and return the pan to the heat.

3. Begin cooking the vegetables. Add the carrot and paste to the pan and sweat for 1 minute or until smelling fragrant. Add 1/2 cup of water per person (or more if you would like a saucier consistency). Bring to the boil, then reduce to a simmer.

4. Finish cooking the chicken. Add the zucchini, lemon slices, half of the parsley and the chicken (skin side up) to the pan. Cook for 3–4 minutes or until the chicken is cooked through and the vegetables are al dente.

5. Cook the couscous. Meanwhile, combine the couscous with equal amounts of the boiling water in a bowl. Add the sultanas, lemon zest, remaining parsley and a pinch of salt. Cover and set aside to cook for at least 5 minutes. Once cooked, use a fork to fluff the couscous. Season to taste with salt and olive oil.

To serve

Divide the couscous and chicken tagine between serving plates and enjoy!

Wanna wing it?

• Caramelise onions and capsicum after step 2 to add to the tagine
• Add toasted almonds to the couscous

Allergens: garlic, wheat, gluten.

This dish is in our Morocco Cuisine Box, delivered 15th–17th August — order by Tuesday midnight →