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Vickys Speedy Chicken Tagine, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Speedy Chicken Tagine, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 2 minutes
Serving : 4
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Prepare the ingredients before making Vickys Speedy Chicken Tagine, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Speedy Chicken Tagine, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Speedy Chicken Tagine, Gluten, Dairy, Egg & Soy-Free

  • Tagine
  • 2 tbsp olive oil
  • 4 chicken breasts, cut into bitesize pieces
  • 4 tsp garlic paste made from recipe by taylor68too attached below
  • 8 tsp Vickys Ras-El-Hanout paste from recipe attached below
  • 1 sunflower oil as required to make the pastes
  • 800 grams (2 x 400g cans) chopped tomatoes
  • 200 grams soft dried apricots, chopped
  • 1 tsp ground cinnamon
  • 1 tsp finely chopped coriander / cilantro
  • 800 grams (2 x 400g cans) chickpeas, drained
  • Cous Cous
  • 200 grams dry corn cous cous
  • 2 tsp lemon infused olive oil
  • 1 tsp salt

How to Make Vickys Speedy Chicken Tagine, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Speedy Chicken Tagine, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Heat the olive oil in a large frying pan and brown off the diced chicken for around 3 minutes
  • Step 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
  • Step 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!
  • Step 4
  • Add the chopped tomatoes, chopped apricots, ground cinnamon and coriander leaf and simmer for 8 minutes until thickened
  • Step 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
  • Step 6
  • Add the chickpeas to the frying pan and cook for a final 3 minutes
  • Step 7
  • Add a teaspoon of salt and the lemon infused oil to the cous cous and fluff up with a fork
  • Step 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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