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Chicken and Chickpea Tagine with Sweet Potato and Prunes

A tagine on the table looks magical but you don’t need one of the lovely clay Moroccan pots to make this dish


  1. Heat 3 tablespoons olive oil in large frying pan over high heat
  2. Season the chicken with salt and cook for 6-8 minutes or until golden all over.
  3. Remove from the pan and set aside on a plate, reserving the juices
  4. Meanwhile place the saffron threads in a small bowl and pour over ½ cup (125ml) hot water, stand for 5 minutes
  5. Heat the remaining olive oil in a large saucepan over medium heat
  6. Add the onion and garlic and cook for 4-5 minutes or until soft
  7. Add the turmeric, cumin and cinnamon and the cook for one minute or until fragrant
  8. Add the saffron water, tomatoes, stock, sweet potato and prunes
  9. Season with salt and pepper and stir to combine
  10. Place a lid on top of partially cover, then simmer for 15-20 minutes or until thickened
  11. Stir in the chickpeas, lemon zest, chicken and reserved resting juices
  12. Season with salt and pepper, then simmer for two minutes or until just heated through
  13. Meanwhile, to make the couscous, place the couscous in a medium heatproof bowl and pour over the boiling water or stock.
  14. Cover and stand for five minutes
  15. Add the butter and use a fork to fluff up the couscous and separate the grains
  16. Season to taste and keep warm
  17. Just before serving, stir through the herbs
  18. Transfer the tagine to a serving bowl and scatter with herbs.
  19. Serve with the couscous, yogurt and lemon wedges if deserved