1 onion, finely sliced
1 tbsp NOMU Extra Virgin Olive Oil
2 tsp NOMU Moroccan Rub
4 cloves garlic, diced
1 thumb-sized piece of ginger, peeled and grated
8 chicken thighs
1 tin chickpeas, drained
2 kumara, peeled and cut into chunks
1 orange
2 tsp sugar
6 dates, halved
2 tbsp NOMU Chicken STOCK
500ml hot water
COUSCOUS:
1 cup hot water
1 tbsp NOMU Vegetable STOCK
1 cup couscous
Sauté the onion in a dash of Olive Oil and the NOMU Moroccan Rub until lightly golden. Add the garlic and ginger and stir for a further 2 minutes. Remove the onions from the pan and set aside. Add the chicken thighs to the pan and brown on both sides. Combine the chicken thighs and onions in a tagine or oven-proof dish with a lid. Add the chickpeas and the kumara to the dish.
Cut the orange into eight equal pieces, sprinkle with sugar and grill them in a hot pan until the sugar caramelises. Add these to the tagine along with the dates. Combine the NOMU Chicken STOCK with the hot water to make ½ litre of chicken stock. Add the stock to the tagine and cover with the lid. Bake in the oven for 1 hour.
To make the couscous, mix the NOMU Vegetable STOCK into the cup of hot water and pour over the couscous. Cover with cling film and leave for 10-15 minutes. Once all the water is absorbed, run a fork through the couscous to loosen it.
Note: Kumara is an orange-fleshed sweet potato.
1 onion, finely sliced
1 tbsp NOMU Extra Virgin Olive Oil
2 tsp NOMU Moroccan Rub
4 cloves garlic, diced
1 thumb-sized piece of ginger, peeled and grated
8 chicken thighs
1 tin chickpeas, drained
2 kumara, peeled and cut into chunks
1 orange
2 tsp sugar
6 dates, halved
2 tbsp NOMU Chicken STOCK
500ml hot water
COUSCOUS:
1 cup hot water
1 tbsp NOMU Vegetable STOCK
1 cup couscous
Sauté the onion in a dash of Olive Oil and the NOMU Moroccan Rub until lightly golden. Add the garlic and ginger and stir for a further 2 minutes. Remove the onions from the pan and set aside. Add the chicken thighs to the pan and brown on both sides. Combine the chicken thighs and onions in a tagine or oven-proof dish with a lid. Add the chickpeas and the kumara to the dish.
Cut the orange into eight equal pieces, sprinkle with sugar and grill them in a hot pan until the sugar caramelises. Add these to the tagine along with the dates. Combine the NOMU Chicken STOCK with the hot water to make ½ litre of chicken stock. Add the stock to the tagine and cover with the lid. Bake in the oven for 1 hour.
To make the couscous, mix the NOMU Vegetable STOCK into the cup of hot water and pour over the couscous. Cover with cling film and leave for 10-15 minutes. Once all the water is absorbed, run a fork through the couscous to loosen it.
Note: Kumara is an orange-fleshed sweet potato.
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