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    Moroccan chicken tagine

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    Moroccan chicken tagine


    Fibre-rich red lentils give this simple, spicy chicken stew a hearty boost.

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    Olive oil spray
    1 onion, chopped
    2cm piece root ginger, roughly chopped
    400g essential Waitrose British chicken breast chunks
    2 tsp Bart ras el hanout
    125g Waitrose LOVE Life red split lentils
    1 litre Cooks’ Ingredients chicken stock, hot
    12 Waitrose LOVE Life soft apricots, halved
    200g Waitrose LOVE Life wholewheat couscous
    Juice of ½ lemon
    110g Waitrose pomegranate seeds
    2 tbsp coriander leaves


    1. Spray a large pan with oil and cook the onion, ginger and chicken for 5 minutes.

    2. Add the ras el hanout, lentils and stock, then bring to the boil and simmer for 10 minutes.

    3. Add the halved apricots to the pan and simmer for a further 10 minutes until the sauce has thickened and the chicken is tender.

    4. Meanwhile, place the couscous in a large bowl. Add 300ml boiling water, cover and set aside for 6-10 minutes until the water has been absorbed.

    5. Season the tagine with a little lemon juice and scatter over the pomegranate seeds and coriander. Serve with the couscous.

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