Recipe: Yummy Vickys Speedy Chicken Tagine, GF DF EF SF NF

Vickys Speedy Chicken Tagine, GF DF EF SF NF.

You can cook Vickys Speedy Chicken Tagine, GF DF EF SF NF using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vickys Speedy Chicken Tagine, GF DF EF SF NF

1. It's of Tagine.
2. Prepare 2 tbsp of olive oil.
3. You need 4 of chicken breasts, cut into bitesize pieces.
4. Prepare 4 tsp of garlic paste made from recipe by taylor68too attached below.
5. You need 8 tsp of Vickys Ras-El-Hanout paste from recipe attached below.
6. Prepare 1 of sunflower oil as required to make the pastes.
7. It's 800 grams of (2 x 400g cans) chopped tomatoes.
8. You need 200 grams of soft dried apricots, chopped.
9. It's 1 tsp of ground cinnamon.
10. You need 1 tsp of finely chopped coriander / cilantro.
11. Prepare 800 grams of (2 x 400g cans) chickpeas, drained.
12. It's of Cous Cous.
13. Prepare 200 grams of dry corn cous cous.
14. You need 2 tsp of lemon infused olive oil.
15. You need 1 tsp of salt.

Vickys Speedy Chicken Tagine, GF DF EF SF NF instructions

1. Heat the olive oil in a large frying pan and brown off the diced chicken for around 3 minutes.
2. Meanwhile mash the roasted garlic (thanks to Taylor for letting me add her recipe in here) and add a little oil if needed to make a paste. Stir into the chicken and cook for a further minute https://cookpad.com/us/recipes/363900-roasted-garlic (see recipe).
3. Mix some Ras-El-Hanout, around 12 teaspoons dry mix, with just enough sunflower oil to make 8 teaspoons of thick paste and add to the pan. Stir through and cook for 5 minutes. To save more time you can buy a jar from the store but I think you'll like mine better! https://cookpad.com/us/recipes/358307-vickys-ras-el-hanout-moroccan-spice-mix-gluten-dairy-egg-soy-free (see recipe).
4. Add the chopped tomatoes, chopped apricots, ground cinnamon and coriander leaf and simmer for 8 minutes until thickened.
5. Meanwhile, make the cous cous up according to the amount of boiling water advised on the packet and let it stand. I use corn based cous cous but feel free to use the 'normal' kind.
6. Add the chickpeas to the frying pan and cook for a final 3 minutes.
7. Add a teaspoon of salt and the lemon infused oil to the cous cous and fluff up with a fork.
8. Divide the cous cous between 4 bowls and spoon the chicken mixture on top. Garnish with some extra chopped coriander leaf.