Chicken Tagine

Serves 4

• 2 tbsp oil
• 450g/1lb skinless chicken breast fillets – cut into chunks
• 1 tsp cumin
• 1 tsp coriander
• 2 star anise
• 1 cinnamon stick – broken into large pieces
• 450g/1lb tomatoes – chopped
• 150ml/1/4 pint hot chicken stock
• 4 oz ready-to-eat prunes
• 4oz ready-to-eat dried apricots
• 1 (400g) can chickpeas – drained and rinsed
• Salt and freshly ground Black Pepper

Method

Heat the oil in a large pan, cook the chicken pieces over a high heat for 5 mins, stirring, until golden brown. Add the spices, stir for 1 min. Add the tomatoes and chicken stock.

Bring to the boil, reduce the heat. Simmer for 20 mins. Add the prunes and apricots, cover the pan and simmer for a further 20 mins, stirring occasionally. Add the chickpeas, season the salt and freshly ground black pepper. Cook for a further 5 mins.

Serve with Couscous as follows

• 250g/9oz couscous
• pinch of saffron strands
• 360ml/12 fl oz hot chicken stock
• 3 tbsp fresh chopped coriander

Place the couscous in a bowl with 1 tsp salt. Put the saffron in a jug and add the hot chicken stock, stir to mix. Set aside for 5 mins to infuse. Pour the stock mixture over the couscous, stir. Cover and set aside for 10 mins until the liquid had been absorbed and the couscous is tender.

Stir the couscous with a fork to separate the grains and add the chopped coriander, toss together.

Serve the warm couscous with the chicken mixture on top.

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