This tagine-inspired meal is created with succulent chicken cooked in rich spices, tomatoes and mango chutney. Teamed with couscous and veggies, it's every bit as delicious as it looks!
This recipe is under 650kcal per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Finely chop the red onion. Finely chop the garlic. Grate the zucchini. Roughly chop the baby spinach leaves.
Cut the chicken thigh into small chunks. In a bowl, combine 1/2 the chermoula spice blend and a drizzle of olive oil. Season with salt and pepper. Add the chicken and toss to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing, until just browned, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl. TIP: The chicken will continue cooking in step 3!
Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Cook the onion, stirring, until softened, 3-4 minutes. Add the zucchini and cook until softened, 2 minutes. Add tomato paste, mango chutney and remaining chermoula spice blend. Cook, stirring, until fragrant, 2 minutes. Add the water (for the sauce) and 1/2 the chicken stock powder. Return the chicken to the pan, stir, then reduce the heat to medium and simmer until thickened slightly, 10 minutes. Season to taste. TIP: Add an extra splash of water if the mixture is too thick!
While the sauce is simmering, add the water (for the couscous) and the remaining chicken stock powder to a medium saucepan. Bring to the boil and add the couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork and stir through the baby spinach.
While the couscous is cooking, finely chop the tomato. Pick and roughly chop the mint leaves. In a large bowl, combine the tomato, mint, white wine vinegar and a drizzle of olive oil. Season to taste and toss to combine.
Divide the spinach couscous and tagine-style chermoula chicken between bowls and top with the Greek-style yoghurt and a spoonful of the dressed tomatoes. Sprinkle with the flaked almonds.