Recipe by: © Copyright, Annabel Langbein Media
Conjure up the flavours of Morocco with the delicious tagine - you can make it simple with chicken supremes or use poussins - perfect for a single serve
- ¼ cup olive oil
- ½ cup white wine
- 2 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp salt
- 1 tsp black pepper
- 1 lemon juiced zested
- 6 chicken supremes or whole poussins
- 2 cinnamon sticks broken into pieces
- 2 tsp crushed garlic
- 400 g canned tomatoes
- 2 cups chicken stock
- pinch saffron threads
- 15 dried apricots or prunes thinly sliced
- 2 tsp melted honey to glaze
- 2 cups prepared couscous
- 400 g green beans
- 2 red capsicums roasted peeled and sliced
- 2 yellow capsicums roasted peeled and sliced
- ¼ cup chopped fresh coriander or mint
- Combine all ingredients for the marinade. Place chicken in a clean plastic bag with marinade. Place pieces of cinnamon in bird cavities or if using chicken pieces mix through marinade. Seal and chill 45 minutes or overnight.
- Heat oven to 200°C. Place drained chicken in a roasting dish in a single layer. Heat marinade with garlic, tomatoes, stock, saffron and apricots or prunes. Pour over chicken and bake 30-40 minutes or until cooked through and golden. Brush melted honey over birds in last 5 minutes of cooking to glaze. While chicken cooks prepare the couscous.
- Just before serving, drop beans into a pot of boiling water and cook 2 minutes.
To serve, place couscous on serving plates or one large platter, put beans and capsicums on top with chicken, spoon over any sauce and scatter over coriander or mint. Serve at once.
You could also use any bone-in chicken cut in this succulent dish. Reduce the cooking time by 5-10 minutes for half poussins, chicken pieces or breasts.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.0 g|
|Total carbohydrates||78.2 g|
|- Sugars||12.6 g|
|Dietary fibre||9.3 g|