Step-by-Step Guide to Make Homemade Vickys Speedy Chicken Tagine, GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vickys speedy chicken tagine, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Speedy Chicken Tagine, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Vickys Speedy Chicken Tagine, GF DF EF SF NF is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have vickys speedy chicken tagine, gf df ef sf nf using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Speedy Chicken Tagine, GF DF EF SF NF:

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

Instructions to make Vickys Speedy Chicken Tagine, GF DF EF SF NF:

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

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