Wednesday, 10 July 2019 / Topics:
1 Tablespoon extra virgin olive oil
4 Chicken thigh fillets, roughly chopped
1 Red onion, halved and thinly sliced
¼ Butternut pumpkin, skin removed, diced into 1cm pieces
6 Cloves garlic, sliced
1 Thumb sized piece ginger, finely grated
2 Tablespoons ground cumin
2 Tablespoons ground coriander
1 ½ Cups (375ml) chicken or vegetable stock (salt reduced)
400g Tinned chickpeas, drained
2 Cups baby spinach
4 Tablespoons dates
⅔ Cup cous cous
½ Bunch coriander, leaves picked
50g Feta, crumbled
Heat a heavy based frying pan over medium-high heat. Add the olive oil, then the chicken and cook for 2-4 minutes or until golden brown. Add onion and pumpkin. Stir occasionally until onion has softened, about 2-3 minutes.
Add garlic, ginger, cumin and ground coriander. Cook until garlic is translucent, then add chicken stock. Cook uncovered over high heat until the pumpkin is soft and the stock has reduced slightly. Stir through chickpeas, spinach and dates. Remove from heat.
Place cous cous in a bowl and pour over just enough boiling water to cover. Allow to sit for a minute, then fluff up the grains with a fork. Scatter coriander leaves and feta over tagine and serve with the cous cous.