Preserved lemon chicken & bean ‘tagine’

Name: Preserved lemon chicken & bean ‘tagine’
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 6 tbsp olive oil; 4 clove/s garlic, chopped; 2 onions, sliced; 600 g pack slower reared chicken breast fillets, cut into 2.5cm pieces; ½ tsp turmeric; 1 tsp salt; 150 g giant wholewheat couscous; 575 ml chicken stock; 400 g can butter beans or other white beans, drained; 3 Belazu Beldi Preserved Lemons, plus liquid from the jar; 10 dried apricots, roughly chopped; 1 large carrot, cut into long batons; 3 tbsp pumpkin seeds

Nestled under a lid and left to simmer, preserved lemons impart their fragrant tang into the couscous and chicken. This is Nisha Katona's take on a tagine that lets the hob do the hard work. All you need is a salad on the side. Follow Nisha Katona on Instagram.

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Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

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6 tbsp olive oil
4 clove/s garlic, chopped
2 onions, sliced
600g pack slower reared chicken breast fillets, cut into 2.5cm pieces
½ tsp turmeric
1 tsp salt
150g giant wholewheat couscous
575ml chicken stock
½ x 400g can butter beans or other white beans, drained
3 Belazu Beldi Preserved Lemons, plus liquid from the jar
10 dried apricots, roughly chopped
1 large carrot, cut into long batons
3 tbsp pumpkin seeds

Add the oil, garlic and onions to a wide-based pan or tagine and fry over a medium heat for 6-8 minutes, until the onions are soft and the garlic cooked through.
Turn the heat down slightly, add the chicken and toss together for 3-4 minutes until sealed all over. Stir in the turmeric and salt. Add the couscous, stir for 2 minutes, then add the stock. Stir gently and turn the heat to low.
Mix in the beans, add 2 preserved lemons, quartered, 3 tbsp liquid from the jar and the apricots then simmer over a medium-low heat until the dish starts to thicken up, about 5 minutes.
Thinly slice the remaining preserved lemon into rounds. Once the ingredients have thickened and firmed up, arrange the carrots on top like the spokes of a wheel, with the lemon slices dotted around, or stir them gently through the pan and place the lid on.
Cook over a low heat for 30-35 minutes (or in a low oven preheated to 160ºC, gas mark 3 for 35-40 minutes) until the carrots are tender, the couscous is cooked and the chicken is thoroughly cooked through with no pink meat and juices that run clear. Check the pan after 30 minutes (not before, so you keep the steam in), to ensure the couscous is not catching on the bottom.
In a separate pan, toast the pumpkin seeds and sprinkle over the top when the tagine is ready.

Typical values per serving when made using specific products in recipe