Chicken tagine with cauliflower couscous
A well-seasoned, spicy, appetizing dish. Try swapping your regular white rice for some homemade cauliflower rice. It’s a great way to include another vegetable into your diet. Furthermore, it makes for a lighter, easier to digest meal.
- X2 chicken pieces (mixture of thighs & breasts)
- X1-2 tbsp coconut oil
- X1 large aubergine, washed & diced into small pieces
- 450g or 1lb fresh tomatoes, chopped
- X1 small onion, diced
- 30g dried organic apricots, chopped
- X1 red chilli, de-seeded and chopped finely
- X1 tbsp tomato puree
- X2 tsp cumin, ground
- X1 tsp cinnamon
- 100ml chicken stock
- 200g of tinned chick peas
- 1 bay leaf
- Handful fresh coriander, chopped
- ½ head cauliflower
- 1 tablespoon olive oil or butter
- Preheat the slow cooker.
- Heat 1 tbsp of coconut oil in a large pan over a medium/high heat. Season & cook the chicken until it’s golden. Then remove and set it aside.
- Sprinkle the cinnamon over the cut aubergine and add to the casserole pan, if necessary add some more coconut oil.
- Cook for approximately 10-15 minutes or until golden and slightly softened.
- Then add in the chillies, bay leaf and other spices and cook for a further 10 minutes.
- Transfer everything including the chicken to the slow cooker.
- Add in the stock, tomatoes, chickpeas, apricots and tomato puree.
- Cover and cook on either high for 3-4 hours or low for 6-8 hours.
- Serve with cauliflower couscous and sprinkle over the fresh coriander. Add a side of steamed green beans.
To make the cauliflower couscous:
- Cut the cauliflower into florets (discarding the inner core and leaves).
- Pulse the cauliflower in a food processor using short pulses until it is the size of couscous. (You can grate, if you don’t have a food processor, though this will take longer).
- You can either serve it raw, mixed with a tablespoon of olive oil and seasoned or you can cook it, by heating a tablespoon of olive oil in a frying pan and cooking it for about five minutes.