Chicken and Butternut Squash Tagine
with couscous and sprinkled almonds
A tagine is a North African dish, the name of which originally refers to the type of pot in which it's traditionally cooked. This tagine is flavoured with harissa paste and filled which delicious chunks of chicken and tender butternut squash.
The quantities provided above are averages only.
Ingredients
260 grams
Diced Irish Chicken Breast
1 unit(s)
Diced Butternut Squash
1 pack(s)
Passata
1 unit(s)
Onion
1 unit(s)
Ginger
1 unit(s)
Garlic
1 sachet(s)
Harissa Paste
100 grams
Couscous
(Contains Wheat May be present Soya)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Add the couscous and half the stock to a bowl.
- Pour in 200ml boiling water (500ml for 4p) and mix well to combine.
- Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, place a large pan over medium heat (without oil).
- Once hot, dry-fry the almonds until lightly toasted, stirring regularly, 3-4 mins. Remove from the pan and set aside.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the onion and chicken. Season with salt and pepper.
- Fry until chicken is golden brown on the outside, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Add the ginger and garlic and fry until fragrant, 30 secs.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Pour in the passata, remaining stock, 50ml water and ½ tsp sugar (double both for 4p).
- Cover and simmer for 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Stir through a knob of butter, the harissa paste and roasted butternut squash.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
- Fluff up the couscous with a fork and divide between bowls.
- Top with the chicken and butternut squash tagine.
- Finish with a sprinkling of toasted almonds and a drizzle of cranberry chutney.
