- 2 chicken marylands
- 1 ATLAS chickpeas pack
- 1 cous cous sachet
- 1 ATLAS ras el hanout spice mix
- 1 olive tub
- 2 carrots
- 1 lemon
- 2 tomatoes
- 1 zucchini
- 2 garlic cloves*
- 1 brown onion
- 1 coriander bunch*
Pantry staples: Salt, black pepper, olive oil, cooking oil
Allergens: Onion, garlic, wheat, gluten
Specialised equipment: Lined baking tray, large deep frying pan/casserole dish/tagine (we have used a large deep frying pan to make the tagine)
Chef's note: Tagine is the name given to the conical-shaped cookware and the food that is cooked inside it. Ras el hanout is a spice mix that translates to “head of the shop”. This implies that it is a spice mix that contains the best spices on offer. Each family has their own unique blend. We hope you enjoy our ATLAS ras el hanout blend.
* Garlic and coriander are to be split across various other dishes so please read each recipe carefully.
1. Prepare the ingredients
Read the recipe carefully before you begin. Preheat the oven to 200C fan forced. Bring the kettle to the boil. Wash the vegetables. Cut the zucchini, carrot, onion and tomato into 1cm sized pieces. Thinly slice 1 garlic clove* per person. Zest and juice the lemon and mix them together. Cut the olives in half. Pick some of the coriander leaves*. Drain and wash the chickpeas.
2. Sear the chicken
Heat a splash of cooking oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, sear the chicken for 2 minutes on each side or until golden. Place a weight on top such as a plate to ensure even cooking. Transfer the chicken, skin side up, to a lined baking tray and place in the oven for 10 minutes to finish cooking.
3. Cook the vegetables
Meanwhile, in the same frying pan over medium heat, add the onion and cook for 3 minutes or until they start to turn translucent. Add the garlic and cook for 1 minute or until fragrant. Add the carrot and zucchini and cook for 2 minutes or until they start to soften.
4. Add the chickpeas
Add the tomato, ras el hanout and chickpeas and cook for a further 3 minutes or until the tomato starts to break down. Don’t worry if anything sticks to the bottom as when you add water it will deglaze the pan and add to the flavour of the dish.
5. Add the water and olives
Add the olives and 1/4 cup of water per person and stir to combine. Bring to a gentle simmer for 5 minutes or until reduced and the vegetables are cooked through. If the vegetables need longer to cook, you may need to add some more water. The tagine should be thick and saucy. Season with a splash of olive oil and salt to taste.
6. Cook the lemon cous cous
Meanwhile, combine the cous cous with equal parts boiling water into a bowl. Cover with a clean tea towel and set aside to cook for 5 minutes. Once cooked, use a fork to fluff the cous cous. Add some of the lemon juice mix, a splash of olive oil and salt to taste.
7. Add the chicken
Once cooked, slice the chicken and place on top of the tagine.
8. To serve
Serve the chicken tagine on the table in the frying pan or tagine along with the lemon cous cous and coriander leaves.