This is a classic, fragrant and fruity combination inspired by Moroccan dishes. A tagine can either be a shaped terracotta dish or refer to a method of gentle cooking using a lid. Serve with green beans or spinach salad.
- 1 tbsp oil
- 1 onion diced
- 1 tsp grated fresh ginger
- 1 garlic clove, sliced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- 4 skinless, boneless chicken thighs, diced
- 1 can diced whole peeled tomatoes
- 2 cups chicken stock
- 2 cups pumpkin, peeled and diced
- ½ cup diced apricots
- 1 cup couscous
- 1 tsp lemon zest
- 3-4 dates, chopped
- 1 tsp chilli and lime seasoning or similar
- 1¼ cups boiling water
- 1 tbsp fresh parsley, chopped
- ¼ cup toasted flaked almonds
- In a large saucepan, heat the oil and gently saute the onion, ginger, garlic, spices and chicken for 4-5 minutes until lightly browned and fragrant.
- Add the tomatoes, stock, pumpkin and apricots, then cover. Simmer gently for 15 minutes or until the chicken is cooked. Remove the lid and let the juices reduce and thicken for a further 5 minutes.
- Put the couscous, lemon zest, dates and seasoning into a glass or stainless steel bowl, pour over the boiling water, cover and let stand for 5 minutes. Fluff up with a fork.
- Serve the fragrant chicken over the couscous and top with fresh chopped parsley and flaked almonds.
Take a look at this beef and mushroom pie recipe here.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author