If you’ve got a vegetarian member of the family, but everyone else prefers meat, this recipe will show you how to make one dish suit everyone.
Ingredients (serves 4):
- ¼ cup olive oil
- 1 brown onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 2cm piece ginger, peeled, finely grated
- 3 teaspoons ground cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- 2 cups vegetable stock
- 600g sweet potato, cut into 4cm pieces
- 450g eggplant, cut into 4cm pieces
- 125g green beans, trimmed, halved
- 700g chicken thigh fillets, cut into 3cm pieces
- 1½ cups couscous
- 1/3 cup coriander leaves, roughly-chopped
Method:
- Heat 1 1/2 tablespoons oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes or until golden.
- Add garlic, ginger, cumin, paprika, cayenne pepper and cinnamon. Cook, stirring, for 1 minute.
- Add stock, stirring and scraping base of pan.
- Add sweet potato, eggplant and beans. Cover and bring to the boil.
- Reduce heat to low. Cook, covered, for 15 to 20 minutes or until tender.
- Meanwhile, heat 2 teaspoons remaining oil in a large frying pan over medium heat. Add chicken and cook for 5 minutes or until golden and cooked through.
- Stir through vegetable mixture.
- Place couscous in a heatproof bowl. Add 1 3/4 cups boiling water. Cover tightly with foil and stand for 5 minutes.
- Uncover, drizzle with remaining tablespoon oil. Season with salt and pepper. Using a fork, stir to separate grains.
- Spoon chicken and vegetable tagine over couscous. Sprinkle with coriander.
- Serve.
Notes:
Vegetarian option:
- Reduce chicken to 600g. Follow steps 1 to 2.
- Remove 1/4 of mixture to smaller saucepan. Place over medium heat. Add 125g can drained and rinsed chickpeas. Cook for 5 minutes or until warmed through.
- Spoon over couscous.
- Serve.