Moroccan Chicken & Veggie Tagine
with Couscous & Yoghurt
Let’s bring out the welcoming party for tonight’s dinner. Flavours and aromas will be jumping out to greet your tastebuds from the thick yet welcoming chermoula and tomato sauce coated chicken to the earthy veggies and their sunny scent. Finally, a soft and soothing couscous to finish it off.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
1
parsnip
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
chicken breast
1 sachet
chermoula spice blend
1 packet
onion & garlic paste
(May be present: Gluten, Eggs, Fish, Milk, Tree Nuts, Sesame, Soy)
1 bag
baby spinach leaves
1 packet
Moroccan Curry Paste
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
¾ cup
boiling water
20 g
butter (for the couscous)
(Contains: Milk; )
20 g
butter (for the sauce)
(Contains: Milk; )
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. • Toast slivered almonds, tossing, until toasted, 3-4 minutes. Transfer to a bowl.
• Boil the kettle. • Place couscous, chicken-style stock powder and butter (for the couscous) in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • While the couscous is cooking, cut chicken breast into 2cm chunks. • In a second medium bowl, combine chicken, chermoula spice blend and a drizzle of olive oil.
• When the veggies have 10 minutes remaining, return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. • Add onion & garlic paste and cook until fragrant, 1 minute. • Add Moroccan curry paste and the water. Stir to combine, reduce heat to medium, and cook until slightly thickened, 2-3 minutes. • Remove pan from heat, add baby spinach leaves, roasted veggies, and butter (for the sauce), stirring, until the spinach is just wilted. Season to taste.
• Divide couscous and Moroccan chicken and veggie tagine between bowls. • Dollop with Greek-style yoghurt and garnish with toasted almonds to serve. Enjoy!
