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Alright, don’t linger, let’s approach this vickys speedy chicken tagine, gf df ef sf nf menu with 15 substances which are definitely easy to have, and we have to process them at the very least through 8 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements for Vickys Speedy Chicken Tagine, GF DF EF SF NF:

1. Require Tagine
2. Prepare 2 tbsp - olive oil
3. Make ready 4 chicken breasts, cut into bitesize pieces
4. Need 4 tsp garlic paste made from recipe by taylor68too attached below
5. Require 8 tsp of Vickys Ras-El-Hanout paste from recipe attached below
6. Take 1 sunflower oil as required to make the pastes
7. You need 800 grams for (2 x 400g cans) chopped tomatoes
8. Get 200 grams soft dried apricots, chopped
9. Require 1 tsp - ground cinnamon
10. Provide 1 tsp for finely chopped coriander / cilantro
11. You need 800 grams for (2 x 400g cans) chickpeas, drained
12. Require Cous Cous
13. Provide 200 grams - dry corn cous cous
14. Prepare 2 tsp of lemon infused olive oil
15. Make ready 1 tsp of salt

Moroccan-style chicken with couscous and yoghurt. Try this simple one-pot chicken breast tagine. It uses store cupboard basics for a satisfying meal for four, or can be batch cooked for instant dinners. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free)

Vickys Speedy Chicken Tagine, GF DF EF SF NF making:

1. Heat the olive oil in a large frying pan and brown off the diced chicken for around 3 minutes
2. Meanwhile mash the roasted garlic (thanks to Taylor for letting me add her recipe in here) and add a little oil if needed to make a paste. Stir into the chicken and cook for a further minute - - https://cookpad.com/us/recipes/363900-roasted-garlic
3. Mix some Ras-El-Hanout, around 12 teaspoons dry mix, with just enough sunflower oil to make 8 teaspoons of thick paste and add to the pan. Stir through and cook for 5 minutes. To save more time you can buy a jar from the store but I think you'll like mine better! - - https://cookpad.com/us/recipes/358307-vickys-ras-el-hanout-moroccan-spice-mix-gluten-dairy-egg-soy-free
4. Add the chopped tomatoes, chopped apricots, ground cinnamon and coriander leaf and simmer for 8 minutes until thickened
5. Meanwhile, make the cous cous up according to the amount of boiling water advised on the packet and let it stand. I use corn based cous cous but feel free to use the 'normal' kind
6. Add the chickpeas to the frying pan and cook for a final 3 minutes
7. Add a teaspoon of salt and the lemon infused oil to the cous cous and fluff up with a fork
8. Divide the cous cous between 4 bowls and spoon the chicken mixture on top. Garnish with some extra chopped coriander leaf

Tagine is the name for both the North African dish and the vessel in which it's prepared. Let's talk about this tagine for a second: it's crazy good. The dish has so much going on—the fragrant and heavily-spiced sauce, the jammy apricots, the crunchy. Felicity Cloake: Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine? And do you serve yours with bread or couscous?

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