Chicken and Couscous Tagine Recipe

Name: Chicken and Couscous Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 110 g shelled whole almonds (chopped); 100 ml olive oil; 4 skinless, boneless chicken breasts (cut into 2cm chunks); Salt and freshly ground; black pepper; 2 onions (peeled and finely chopped); 4 cloves of garlic (peeled and finely sliced); 5 cm cinnamon stick; Good pinch of saffron; 1.3l (2 pints) chicken stock; 2 tbsp runny honey; 400 g couscous

Servings: persons

110 g shelled whole almonds (chopped)
100 ml olive oil
4 skinless, boneless chicken breasts (cut into 2cm chunks)
Salt and freshly ground
black pepper
2 onions (peeled and finely chopped)
4 cloves of garlic (peeled and finely sliced)
5 cm cinnamon stick
Good pinch of saffron
1.3l (2 pints) chicken stock
2 tbsp runny honey
400 g couscous

1
Place the almonds in the casserole dish or saucepan on a high heat and cook, tossing frequently, for 2 to 3 minutes or until they are lightly browned (taking care not to let them burn), then transfer to a bowl and set aside.
2
Pour 2 tablespoons of olive oil into the dish or pan, still on a high heat, then season the chicken with salt and pepper and place in the hot oil.
3
Fry, stirring frequently, for 3 minutes or until browned all over.
4
Reduce the heat to medium-low and add the remaining olive oil, followed by the onions, garlic and cinnamon stick.
5
Cover with a lid and cook, stirring, for 6 to 8 minutes or until the onions are soft and lightly browned.
6
Add the saffron to the dish or pan, along with the stock, and stir in the honey.
7
Bring to the boil, then reduce the heat, cover with a lid and simmer for 20 to 25 minutes, stirring occasionally.
8
Stir in the couscous, cover again and cook for a further 3 minutes or just until the couscous is soft, then stir in the toasted almonds, taste for seasoning and serve in warmed bowls.

1437

kcal

Calories

Fat

119

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 110 g shelled whole almonds (chopped), 100 ml olive oil, 4 skinless, boneless chicken breasts (cut into 2cm chunks), Salt and freshly ground, and more.

Yes, Chicken and Couscous Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Couscous Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions