Chicken, Carrot & Date Tagine with Fluffy Couscous & Toasted Almonds

Seal Chicken:

Preheat oven to 180°C. Wash the fresh produce. Pat dry chicken with paper towel and cut thighs in half. Heat olive oil (enough to cover the base) in a deep sided ovenproof pan over medium-high heat. Add chicken and cook for 2 minutes, flip and cook a further 2 minutes, until browned. Remove chicken and set aside on a plate.

Prepare Remaining Ingredients:

While chicken is sealing, prepare ingredients: Peel and mince garlic. Peel and small dice ¾ of the onion (you will have leftover). Trim ends off carrots. Trim and discard green bean ends. Roughly chop dates and almonds.

Cook Aromatics:

Using the same pan, sauté onion and garlic over medium heat for 2-3 minutes, until onion has softened slightly. Add the cumin/ginger/turmeric and stir to coat. Boil a kettle of water for the couscous in step 5.

Cook Chicken Tagine:

Add the stock concentrate, ½ cup of water and ½ of the tinned tomatoes. Bring to the boil. Add the chicken, carrots and dates and stir to combine. REDUCE heat to low, cover and simmer for 20 minutes or until chicken is cooked through. Season with salt and pepper.

Cook Couscous:

While the chicken cooks; add the couscous to a bowl and enough boiling water to just cover the couscous, then pop a plate (or lid) on top and leave to fluff up. Fluff the finished couscous with a fork until well combined. Season with salt and pepper to taste.

You Plate It:

Divide couscous between plates and top with chicken tagine. Garnish with almonds and enjoy!