Serve this authentic but extra-quick Moroccan main course with a side of couscous, wow your friends and family.
Preparation time: 10 minutes
Cooking time: 15 minutes
- 750g (1½lb) boneless, skinless chicken thighs
- 75g currants
- 370g instant couscous
- 15g sweet paprika
- 3 tablespoons ground coriander
- 2 tablespoons ground cinnamon
- 2 tablespoons chilli powder
- 1 tablespoon ground allspice
1. Fill an electric kettle with water and bring to a boil. Meanwhile, cut the chicken thighs in half crosswise, then cut each half into strips about 2cm (¾ inch) wide, discarding any fat. Toss in a bowl with the spice mix, coating well.
2. Heat 1 tablespoon olive oil in a large saucepan over a high heat and add the chicken in 2 batches. Toss for 2 minutes, then return all the chicken to the pan, add 500ml of the boiling water and mix well. Bring to the boil, then reduce the heat to medium. Stir in the currants, cover and simmer for 10 minutes, or until the chicken is cooked through. Season to taste with salt and freshly ground black pepper.
3. Meanwhile, pour 500ml of the boiling water into another saucepan and bring to the boil. Remove from the heat and stir in the couscous. Cover and leave to soak for 5 minutes, or until all the water has been absorbed.
4. Fluff the couscous with a fork, breaking up any lumps. Drizzle with 1 tablespoon olive oil and season to taste. Toss again with the fork, then spoon onto serving plates. Top with the tagine mixture and serve.
Find more recipes like this in Amazing Meals for £2.50 per person.