Vickys Speedy Chicken Tagine, GF DF EF SF NF
Vickys Speedy Chicken Tagine, GF DF EF SF NF

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys speedy chicken tagine, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vickys Speedy Chicken Tagine, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Vickys Speedy Chicken Tagine, GF DF EF SF NF is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook vickys speedy chicken tagine, gf df ef sf nf using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Speedy Chicken Tagine, GF DF EF SF NF:
  1. Take Tagine
  2. Make ready 2 tbsp olive oil
  3. Take 4 chicken breasts, cut into bitesize pieces
  4. Take 4 tsp garlic paste made from recipe by taylor68too attached below
  5. Get 8 tsp Vickys Ras-El-Hanout paste from recipe attached below
  6. Get 1 sunflower oil as required to make the pastes
  7. Get 800 grams (2 x 400g cans) chopped tomatoes
  8. Make ready 200 grams soft dried apricots, chopped
  9. Make ready 1 tsp ground cinnamon
  10. Prepare 1 tsp finely chopped coriander / cilantro
  11. Take 800 grams (2 x 400g cans) chickpeas, drained
  12. Get Cous Cous
  13. Prepare 200 grams dry corn cous cous
  14. Take 2 tsp lemon infused olive oil
  15. Prepare 1 tsp salt
Instructions to make Vickys Speedy Chicken Tagine, GF DF EF SF NF:
  1. Heat the olive oil in a large frying pan and brown off the diced chicken for around 3 minutes
  2. Meanwhile mash the roasted garlic (thanks to Taylor for letting me add her recipe in here) and add a little oil if needed to make a paste. Stir into the chicken and cook for a further minute - - https://cookpad.com/us/recipes/363900-roasted-garlic
  3. Mix some Ras-El-Hanout, around 12 teaspoons dry mix, with just enough sunflower oil to make 8 teaspoons of thick paste and add to the pan. Stir through and cook for 5 minutes. To save more time you can buy a jar from the store but I think you'll like mine better! - - https://cookpad.com/us/recipes/358307-vickys-ras-el-hanout-moroccan-spice-mix-gluten-dairy-egg-soy-free
  4. Add the chopped tomatoes, chopped apricots, ground cinnamon and coriander leaf and simmer for 8 minutes until thickened
  5. Meanwhile, make the cous cous up according to the amount of boiling water advised on the packet and let it stand. I use corn based cous cous but feel free to use the 'normal' kind
  6. Add the chickpeas to the frying pan and cook for a final 3 minutes
  7. Add a teaspoon of salt and the lemon infused oil to the cous cous and fluff up with a fork
  8. Divide the cous cous between 4 bowls and spoon the chicken mixture on top. Garnish with some extra chopped coriander leaf

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