Chicken & Rhubarb Tagine Recipe

Ingredients

1 red onion
1 red pepper
2 garlic cloves
1 lemon
80g Kalamata olives
1 stick of rhubarb
1 tsp ras al hanut
250g diced chicken leg
75g wholewheat couscous
100g baby leaf spinach
½ tbsp olive oil
Sea salt
Freshly ground pepper
400ml boiling water

Prep: 10 mins | Cook: 30 mins

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Method

1. Fill and boil your kettle. Peel and roughly chop the red onion. Halve the red pepper, scoop out the seeds and white pith and roughly chop it. Warm a medium pan on a medium heat for 1 min, then add ½ tbsp olive oil and the veg. Season with a pinch of salt and pepper and fry, stirring often, for 6-8 mins till the veg start to soften and look glossy.

2. Peel and finely grate or crush the garlic. Finely grate the zest from the lemon. Roughly chop the olives. Trim the ends off the rhubarb, then chop it into chunks around 1-2cm thick.

3. Stir the garlic, lemon zest, olives and rhubarb into the veg. Add 2 tsp ras al hanut, then cook and stir for 1 min till the pan smells aromatic.

4. Add the chicken to the pan and pour in 250ml hot water from the kettle. Pop a lid on the pan, bring to the boil, then turn the heat down and simmer for 20 mins till the chicken is tender and cooked through. If the sauce seems to dry out too quickly, add a splash more water and turn the heat down.

5. Meanwhile, tip the couscous into a heatproof bowl and pour in 150ml hot water from the kettle. Swirl to mix, pop a plate on the bowl, then set aside for 10-15 mins. The couscous will soak up the water and become tender.

6. Stir the baby leaf spinach into the tagine. Squeeze in a little lemon juice, taste and add a pinch more salt or pepper if you think it needs it.

7. Fluff the couscous with a fork and divide it between 2 warm plates or bowls. Ladle over the tagine and serve.