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Chicken Tagine with dates and apricots served with couscous

 Serves 4


What to do: 

  1. Sweat the onion and garlic in the oil in a heavy based pot or tagine on a low heat for 5minutes, be careful not to burn them.
  2. Turn up the heat and add the Steenbergs Tagine spice mix and cook for another minute.
  3. Add the chicken, Steenbergs perfect salt and tinned tomatoes and stir.
  4. Cover with a lid and cook on low heat for 2.5 hours, stirring occasionally.
  5. Bring the stock to a rapid boil and add the giant couscous, cover with a lid and simmer for 10 minutes. Turn off the heat and leave to steam for a further 10 minutes. DON’T remove the lid!!
  6. Add the dates and apricots to the tagine and stir. Remove from the heat and leave covered until ready to serve
  7. While you are waiting for the couscous to steam, cut the pomegranate in half across the middle. Hold the pomegranate half in your hand flesh side down and bash the skin (top) with a wooden spoon. All of the seeds should fall out into your hand.
  8. Roughly chop the preserved lemon (skin and all) into small pieces.
  9. Add the lemon and pomegranate seeds and Steenbergs Perfect Salt to the couscous and mix together.
  10. Serve the couscous on a plate and top with the tagine. Garnish with chopped coriander.


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