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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys speedy chicken tagine, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Speedy Chicken Tagine, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Vickys Speedy Chicken Tagine, GF DF EF SF NF is something which I’ve loved my entire life.

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

The ingredients needed to make Vickys Speedy Chicken Tagine, GF DF EF SF NF:
  1. Make ready Tagine
  2. Get 2 tbsp olive oil
  3. Get 4 chicken breasts, cut into bitesize pieces
  4. Take 4 tsp garlic paste made from recipe by taylor68too attached below
  5. Prepare 8 tsp Vickys Ras-El-Hanout paste from recipe attached below
  6. Make ready 1 sunflower oil as required to make the pastes
  7. Get 800 grams (2 x 400g cans) chopped tomatoes
  8. Get 200 grams soft dried apricots, chopped
  9. Prepare 1 tsp ground cinnamon
  10. Take 1 tsp finely chopped coriander / cilantro
  11. Get 800 grams (2 x 400g cans) chickpeas, drained
  12. Get Cous Cous
  13. Get 200 grams dry corn cous cous
  14. Take 2 tsp lemon infused olive oil
  15. Get 1 tsp salt
Steps 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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