- 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
- Bowl
- 1.
Tip the couscous into a heatproof bowl. Pour in 200ml boiling water. Cover with cling film or a plate and set aside to soak.
- 2.
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.
- 3.
While the chicken cooks, peel and finely slice the onion. Peel and grate the garlic and ginger.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
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.
- 8.
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.