About this recipe:This type of dish is usually cooked in a tagine, however, it's just as tasty made in a saucepan. The highly flavoursome and fragrant chicken and vegetable stew, is served over cous cous.
230g wholewheat couscous
1 tablespoon vegetable oil
1 medium onion, chopped
2 bay leaves
5 whole cloves, crushed
1/2 teaspoon cinnamon
1 teaspoon dried turmeric
1/4 teaspoon ground cayenne pepper
6 skinless, boneless chicken breast fillets, chopped
1 (410g) tin chick peas
1.4 litres chicken stock
2 carrots, cut into 1cm pieces
1 courgette, cut into 1cm pieces
salt to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
Prepare the cous cous according to package directions.
Heat the oil in a large saucepan over medium heat and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric and cayenne pepper. Place chicken in the saucepan and cook until well browned. Pour chick peas, passata and stock into the pan; bring to the boil. Reduce heat to low and simmer 25 minutes.
Mix carrots and courgette into pan. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked cous cous.