Chicken and Lentil Tagine on Couscous

Step  0: Heat the olive oil in a heavy based pan or casserole over a medium-high heat. Add the onion to the pan and cook until softened and translucent.
Step  1: Add the chicken and fry for 5 minutes until browned.
Step  2: Stir in the paste and then pour the chicken stoke into the pan, scraping up any browned bits on the bottom of the pan.
Step  3: Add the lentils, bring to a simmer and cook, covered, on a medium heat for 15-20 minutes, stirring once or twice, until the chicken is cooked through. Depending on the lentils you may need to add a splash more water.
Step  4: To make the couscous, place 100g of couscous into a bowl, pour over 200ml of boiling water (or stock), cover, and leave for about 5 minutes then fluff up with a fork.
Step  5: Season the tagine to taste, spoon over couscous to serve.

Prep: 10 minutes
Cook: 25 minutes

Medium

Serves 2 people

If you’re on the lookout for recipes with chicken, this tagine is simplicity itself.  Our rich and smokey tagine paste suits it perfectly, especially when you fancy something just a little spicy…but not assertively so. Perfect for a midweek dinner.  

Ingredients

2tbsp Cornicabra Extra Virgin Olive Oil
1 onion, chopped
4 small skinless, boneless chicken thighs (about 250g in total), cut into 4cm pieces
1 x 400g can lentils, drained
4tbsp Tagine Paste
400ml chicken stock
100g Barley Couscous

Method

Step 0: Heat the olive oil in a heavy based pan or casserole over a medium-high heat. Add the onion to the pan and cook until softened and translucent.
Step 1: Add the chicken and fry for 5 minutes until browned.
Step 2: Stir in the paste and then pour the chicken stoke into the pan, scraping up any browned bits on the bottom of the pan.
Step 3: Add the lentils, bring to a simmer and cook, covered, on a medium heat for 15-20 minutes, stirring once or twice, until the chicken is cooked through. Depending on the lentils you may need to add a splash more water.
Step 4: To make the couscous, place 100g of couscous into a bowl, pour over 200ml of boiling water (or stock), cover, and leave for about 5 minutes then fluff up with a fork.
Step 5: Season the tagine to taste, spoon over couscous to serve.

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