- A 150g bag of couscous
- A 250g pack of diced chicken leg
- 1 onion
- 1 garlic clove
- A thumb of ginger
- 1 tsp ras el hanut
- A 35g bag of flaked almonds
- A head of broccoli
- A handful of mint, leaves only
- 600ml boiling water
- 1 ½ tbsp olive oil
- Sea salt and freshly ground pepper
- Heatproof bowl
- Measuring jug
- Cling film (optional)
- Deep frying pan or wok with a lid
- Frying pan
Tip the couscous into a heatproof bowl. Pour in 200ml boiling water. Cover with cling film or a plate and set aside to soak.
Warm ½ tbsp oil in a deep frying pan or wok. Fry the chicken over a medium heat for 5-8 mins till it’s golden all over. Turn once or twice so it browns evenly.
While the chicken cooks, peel and finely slice the onion. Peel and grate the garlic and ginger.
Add the onion to the pan. Season with salt and pepper. Cook and stir for 5 mins till the onion has a little colour. Add the garlic and ginger. Measure out 1 tsp ras el hanut and add to the pan. Cook and stir for 1 min.
Pour 400 ml boiling water into the pan. Cover and bring the tagine to the boil. Reduce the heat and simmer for 15 mins to cook the chicken through.
While the tagine cooks, tip the almonds into a dry frying pan. Toast over a medium heat for 2-3 mins, shaking the pan now and then till the almonds are golden. Tip them into a bowl.
Break the broccoli into florets. Warm the frying pan over a medium heat. Add 1 tbsp oil and the broccoli. Season well and fry for 8 mins till the broccoli is a little charred. Add the broccoli to the tagine and simmer, uncovered, for 5 mins.
Roughly chop most of the mint leaves. Stir them and half the almonds into the couscous. Serve the tagine with the couscous, scattered with the remaining almonds and mint leaves.