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Heat the oil in a medium saucepan and fry the chicken and onion for 3 minutes to brown. Add the harissa and cook for 1 minute.
Stir in the apricots, chickpeas and tomatoes. Fill the tomato can to half way with water and add to the pan, simmer for 10 minutes until the chicken is cooked throughout with no pink meat. Season and stir in the herbs.
Meanwhile, place the couscous in a small bowl and pour over enough boiling water to just cover the couscous, cover the bowl with clingfilm and leave for 5 minutes before fluffing up with a fork. Serve with the tagine.
Typical values per serving when made using specific products in recipe
Energy | 2,428kJ/ 575kcals |
|---|---|
Fat | 12.5g |
Saturated Fat | 2g |
Carbohydrates | 78.5g |
Sugars | 26.4g |
Fibre | 13.9g |
Protein | 37.1g |
Salt | 0.6g |
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