Steam Combi Recipe: Chicken Tagine with Lemon Parsley Couscous

This recipe is a real comfort style of meal, where it is mostly made all in one pan in the oven making very easy preparation.  

The dried fruit can easily be swapped out for whatever you have in your pantry. Prunes, Dates, Figs all work well with the flavours.  

Ras El Hanout is a North African Spice blend. If you cant find it, Moroccan seasoning will also work  

This recipe serves 4

METHOD

For the Tagine:

1. 
   Mix all dried spices except the cinnamon and star anise. together and rub over chicken pieces.
2. Heat 1T oil in an oven proof pan that has a lid
3. Brown chicken.
4. Remove chicken from pan and add a little more olive oil if necessary and gently pan fry onion, garlic and ginger.
5. Replace chicken and add all other ingredients except parsley and almonds 
6. Preheat oven Fan forced 180C and cook with lid on for 70 minutes or until chicken is cooked through and pulling away from the bone.(If you are using boneless chicken you only need cook for 40 minutes)
7. While the chicken is cooking, lightly toast almonds in frying pan
8. Sprinkle tagine with chopped parsley and almonds and serve with couscous.  

Lemon Parsley CousCous: 

1. In a saucepan heat 1.5 cups of chicken stock until boiling. Turn off and add 1/5 c couscous and finely diced  preserved lemon rind and stir. Place lid on and leave for 5 minutes or until couscous has absorbed all the liquid. 
2. Fluff up and toss through most of the parsley.
3. Sprinkle remaining parsley and almonds on top.