Chicken and Couscous Tagine

Name: Chicken and Couscous Tagine
Ingredients: 110 g shelled whole almonds (chopped); 100 ml olive oil; 4 skinless, boneless chicken breasts (cut into 2cm chunks); Salt and freshly ground; black pepper; 2 onions (peeled and finely chopped); 4 cloves of garlic (peeled and finely sliced); 5 cm cinnamon stick; Good pinch of saffron; 1.3l (2 pints) chicken stock; 2 tbsp runny honey; 400 g couscous

12 ingredients

8 steps

Ingredients

110 g shelled whole almonds (chopped)
100 ml olive oil
4 skinless, boneless chicken breasts (cut into 2cm chunks)
Salt and freshly ground
black pepper
2 onions (peeled and finely chopped)
4 cloves of garlic (peeled and finely sliced)
5 cm cinnamon stick
Good pinch of saffron
1.3l (2 pints) chicken stock
2 tbsp runny honey
400 g couscous

Directions

1

Place the almonds in the casserole dish or saucepan on a high heat and cook, tossing frequently, for 2 to 3 minutes or until they are lightly browned (taking care not to let them burn), then transfer to a bowl and set aside.
2

Pour 2 tablespoons of olive oil into the dish or pan, still on a high heat, then season the chicken with salt and pepper and place in the hot oil.
3

Fry, stirring frequently, for 3 minutes or until browned all over.
4

Reduce the heat to medium-low and add the remaining olive oil, followed by the onions, garlic and cinnamon stick.
5

Cover with a lid and cook, stirring, for 6 to 8 minutes or until the onions are soft and lightly browned.
6

Add the saffron to the dish or pan, along with the stock, and stir in the honey.
7

Bring to the boil, then reduce the heat, cover with a lid and simmer for 20 to 25 minutes, stirring occasionally.
8

Stir in the couscous, cover again and cook for a further 3 minutes or just until the couscous is soft, then stir in the toasted almonds, taste for seasoning and serve in warmed bowls.