Moroccan Chicken & Sweet Potato Tagine

Name: Moroccan Chicken & Sweet Potato Tagine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 litre boiling water; 1 pot Continental Stock Pot Sensations Chicken Stock Pot; 1 1/2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 1/2 tablespoons Moroccan spice blend; 500 g chicken thigh fillet, diced; 250 g sweet potato, chopped; 300 g can chickpeas, rinsed, drained; 1/3 cup sultanas; 1/3 cup chopped fresh mint; 1 1/2 cups couscous; lemon wedges, to serve

Delight the family with this easy and delicious chicken stew infused with Moroccan flavours.

35 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

1 litre boiling water
1 pot Continental Stock Pot Sensations Chicken Stock Pot
1 1/2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 1/2 tablespoons Moroccan spice blend
500 g chicken thigh fillet, diced
250 g sweet potato, chopped
300 g can chickpeas, rinsed, drained
1/3 cup sultanas
1/3 cup chopped fresh mint
1 1/2 cups couscous
lemon wedges, to serve

Combine boiling water and stock pot in a large heatproof jug and set aside.
Heat 1 tablespoon oil in a large heavy-based saucepan over medium heat. Add onion and cook for 4 minutes. Add garlic and Moroccan spice and cook for 30 seconds. Add chicken and cook, stirring occasionally, for 5 minutes until browned.
Add sweet potato and 2 ½ cups of the chicken stock. Bring to the boil. Reduce heat to medium low and cook, stirring occasionally, for 20 minutes. Stir in chickpeas and sultanas. Cook for a further 10 minutes, stirring occasionally. Stir through mint.
Meanwhile place remaining stock and remaining oil in a small saucepan. Bring to the boil. Remove pan from heat, then stir in couscous. Cover and set aside for 2-3 minutes or until liquid has absorbed. Use a fork to separate the grains.
Divide couscous among bowls. Top with chicken tagine. Garnish with extra mint and serve with lemon wedges.