Chicken, Date & California Walnut Tagine
Servings 4 people
Calories 797kcal
Ingredients
- 1 tbsp Oil
- 500 g Chicken thigh fillets chopped
- 1 200g Onion
- 1 clove Garlic crushed
- 1 tsp Ground cumin
- 400 g Butternut squash peeled and diced
- 100 g California Walnuts roughly chopped
- 100 g Pitted dates roughly chopped
- 400 g Chopped tomatoes
- 1 Chicken stock cube
- 200 g Wholewheat couscous
- 25 g Coriander chopped
Instructions
- Heat the oil in a large saucepan and fry the chicken and onion for 5 minutes to brown. Add in the garlic and spices and cook for 2 minutes. Add the squash, California Walnuts and dates and cook for a further 2 minutes.
- Stir in the chopped tomatoes plus ½ can of water with the stock cube, bring to a simmer, cover and cook for 20 minutes, removing the lid after 10 minutes.
- Meanwhile, place the couscous in a bowl and pour over boiling water until it's just covered, cover the bowl with clingfilm and leave for 5 minutes, fluff up the couscous with a fork and stir in the reserved 25g Walnuts and half the coriander.
- Sprinkle the tagine with the remaining coriander and serve with the couscous.
Nutrition
Serving: 480g | Calories: 797kcal | Carbohydrates: 68g | Protein: 47g | Fat: 34g | Saturated Fat: 5.5g | Sodium: 1.3mg | Fibre: 12g | Sugar: 28g
Notes
Cooks tip
Swap the chicken for different root vegetables for a vegetarian option.
