MOROCCAN CHICKEN TAGINE

You can find the couscous here LIST OF INGREDIENTS 1tsp Cypressa Olive oil 1 small onion (sliced) 1 garlic clove, finely chopped ½ tsp of cumin, ½ tsp of coriander & pinch of turmeric 1tsp tomato puree 210g tin Cypressa chickpeas (Drained & rinsed) 1tsp granular canderel 300g chicken breast chunks 125g Cypressa couscous 200ml hot chicken stock Lemon juice Chopped coriander leaves METHOD Heat the oil in a frying pan & cook the onion for 3 mins until soft. Then add the garlic and cook for a further 2 mins. Stir in the tomato puree and spice mix & cook for 1 min. Pour over the toms followed by chickpeas and canderel. Bring to the boil and then add the chicken & leave to simmer for 10-15 mins until the chicken is cooked and the sauce has thickened. Tip the couscous into a large bowl. Pour over the hot stock, cover the bowl with cling film & leave for 10 mins until the couscous has absorbed all the stock. Squeeze over the lemon juice; add the coriander and then mix in, fluffing up the couscous with a fork.

For more information on MOROCCAN CHICKEN TAGINE talk to Katsouris Brothers Ltd (Cypressa)