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

Cut chicken 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.

While chicken is searing, prepare ingredients. Peel and mince garlic. Peel and small dice ³⁄₄ of the onion (you will have leftover). Trim ends off carrots. Trim and discard green bean ends. Roughly chop dates and almonds.

Using the same pan, sauté onion and garlic over medium heat for 2-3 minutes, until onion has softened slightly. Add the spice mix and stir to coat.

Add the stock concentrate, ¹⁄₂ cup water and tomatoes. Bring to the boil. Add the chicken, carrots, green beans 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.

While the chicken cooks, boil a kettle of water. Add the couscous to a bowl with 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.

Tip! You can add a drizzle of olive oil or a spoonful of butter to the couscous if you like.

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

Cut chicken 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.

While chicken is searing, prepare ingredients. Peel and mince garlic. Peel and small dice ³⁄₄ of the onion (you will have leftover). Trim ends off carrots. Trim and discard green bean ends. Roughly chop dates and almonds.

Using the same pan, sauté onion and garlic over medium heat for 2-3 minutes, until onion has softened slightly. Add the spice mix and stir to coat.

Add the stock concentrate, ¹⁄₂ cup water and tomatoes. Bring to the boil. Add the chicken, carrots, green beans 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.

While the chicken cooks, boil a kettle of water. Add the couscous to a bowl with 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.

Tip! You can add a drizzle of olive oil or a spoonful of butter to the couscous if you like.

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