Chicken Tagine with Couscous - Thermomix Recipes from Steph

Chicken Tagine with Couscous

 (adapted from a Neil Perry recipe by Marg Carey VIC Consultant)

Ingredients

700 g Chicken (or fish) cubed

0.5 sweet potato or pumpkin

8 baby beets

1 baby fennel bulb trimmed and cut in half (optional)

8 baby carrots

8 broccoli florets

8 little kipfler potatoes, skin on

200 g chermoula (see following recipe)

Juice of 1 lemon

2 tbsp honey

1 tsp sea salt

1 tbsp stock

500ml water

40g blanched almonds

50 g green olives

1 preserved lemon, pith removed and rind finely sliced

Method

Place vegetables and potatoes in Varoma dish, except broccoli and fennel.

Add sweet potato, fennel and some potato to the TM bowl. Chop for 5 secs on speed 5 (These vegs provide some thickening to the sauce)

Add water, stock, the chermoula, lemon juice, honey, sea salt, almonds and olives to the TM bowl Place the Varoma with vegetables into position

Cook for 25 minutes at Varoma temperature on Reverse + Speed 1

After 15 minutes add chicken cubes to the TM bowl and add broccoli to Varoma dish. Continue cooking at Varoma temperature on Reverse + Speed 1

At the end of cooking, mix the sauce, chicken and vegetables together. Mix in chopped preserved lemon rind and serve on a serving platter or tagine dish.

Accompaniments

Serve with almond couscous (see following recipe) and salad of choice

Chermoula

Ingredients

1 red onion

3 garlic cloves

90 g coriander

150 g flat leaf parsley

1 tspn sea salt

1 tbspn ground cumin

1 tbspn ground coriander

Chilli to taste (approx 1 tbspn)

1 tbspn ground tumeric

2 tspns sweet paprika

1.5 tbspns ras el hanout

Extra virgin olive oil

Juice of 1 lemon

Method

Put all ingredients in TM bowl, except the olive oil and lemon juice.

Process for 60 seconds on speed 10, and slowly pour in oil and lemon juice to make a thick paste

Almond Cous Cous (Adapted from Neil Perry by Marg Carey)

Ingredients

1 tpsn jasmine tea leaves

50 g raisins chopped

100g butter chopped and softened

2 tbspn extra virgin olive oil

400 g cous cous

1 tbspn preserved lemon rind

90 g flaked almonds

1 tspn sea salt

Method

Combine tea leaves and 250ml of boiling water in tea pot, stand for 30 mins. Strain and reserve liquid

Combine tea and raisins in a large bowl and stand for 2 hrs. Drain and discard tea.

Combine butter, oil and 400ml of boiling water into the thermoserver. Allow to stand for 2 mins.

When butter has melted and while stirring, add couscous. Leave until liquid is absorbed, then lightly fluff with a fork. Transfer the couscous to Varoma tray/dish and steam for 15-20 mins or until tender.

Transfer to a platter or Thermoserver. Stir in the soaked raisins, Preserved lemon rind, roasted almonds and sea salt

2 Comments »

  1. avatar Lindsey Says:

    Please tell me what ‘ras el hanout’ is??

    Lindsey :)

  2. avatar Steph Says:

    Hi Lindsey,

    Ras el Hanout is a Moroccan spice blend. It can be bought pre made up or if you have whole spices etc you can make a blend in the TM!

    It adds a real depth of flavour and beautiful aromatics to Moroccan cooking.

    Enjoy! xo

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