1. Peel and dice onion, slice carrots and courgettes into rounds (see notes). Chop rosemary leaves, grate ginger to yield 1 tbsp. Bring a saucepan with water to the boil

2. Heat 2 tbsp butter in a casserole dish or tagine over medium heat. Sauté onion, rosemary and ginger for 5-6 minutes.

3. Increase heat to high, add chicken and cook for 4 minutes, or until sealed. 
Add carrots, courgettes, cinnamon stick, apricots, olives, 1 tsp ground coriander and 1 tbsp honey. Stir well, then pour in tomatoes and 1 tin water. Simmer, covered, for 15 minutes.

4. Add couscous to the boiling water and cook for 7 minutes, or until al dente. Drain and rinse briefly under running water.

5. Deseed and slice capsicum. Add to tagine along with cooked couscous. Toss gently to combine, season to taste with salt and pepper. Alternatively, serve couscous and tagine separately at the table.

6. Top tagine with chopped chives and serve.

Tip!
Grate courgettes if preferred.
Gluten free option - replacement is GF couscous. 
Cook as per packet instructions. Serve tagine over couscous.

butter 2tbsp
onion 1
carrots 2
courgettes 2
rosemary 1 sprig
ginger 40g

chicken thigh fillets (diced) 600g
cinnamon stick 1
apricots (chopped) 100g
green olives 1/2 jar
cherry tomatoes (tin) 400g
honey 1tbsp
ground coriander 1tsp


pearl couscous 250g
yellow capsicum 1
chives 1/3 bunch

From your pantry: Salt & pepper