Quick chicken tagine with couscous

By
LFHW Scotland - Great Taste, No Waste
45 - 60 mins
Beginner
Servings
8

An easy-to-pull-together take on a tagine, served up with a tasty flavoured couscous. If the kids aren’t so keen on eating chicken off the bone, it’s worth the extra time to debone the thighs before roasting - you’ll save the time back on the oven cooking time. The leftovers can be frozen, reheated and served with rice another day.

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Freezable
Yes
Ingredients
2x 1kg packs Scottish chicken thighs
courgettes (2 or 3), cut into rounds
2 onions, finely chopped
2 - 3 garlic cloves, minced
1 pepper, diced
2 tsp cumin
1 vegetable stock cube, dissolved into 300ml water
2x packs roasted vegetable couscous
2 tins chopped tomatoes
1 tin chickpeas
½ pack coriander
salt & pepper
oil
chilli flakes or hot sauce to serve (optional)
Instructions
Arrange the chicken thighs in a large roasting tin. Drizzle over a little oil, season well with salt, pepper and a sprinkling of cumin. Place in a preheated oven (220C/200C fan) and roast for 30 minutes, or 20-25 minutes if you have deboned the thighs.
Whilst the chicken is cooking, heat a little oil in a non-stick saucepan before adding the chopped onions. Gently fry for a few minutes until translucent, before adding the garlic, chopped courgettes and peppers.
Add in 1-2 tsp of cumin according to preference and a good pinch of black pepper.
Add the vegetable stock, tomatoes and chickpeas. Bring up to the boil and reduce down to a simmer for 20 minutes, stirring occasionally.
Prepare the couscous according to packet instructions.
Stir through the chopped coriander then pour the tagine over the cooked chicken thighs, and serve with the couscous.