Chicken and Butternut Squash Tagine
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Chicken and Butternut Squash Tagine

with couscous and sprinkled almonds

A tagine is a North African dish, the name of which originally refers to the type of pot in which it's traditionally cooked. This tagine is flavoured with harissa paste and filled which delicious chunks of chicken and tender butternut squash.

Tags:
Quick
Under 650 calories
Eat Me First
Protein Rich
Spicy
Allergens:
Wheat
Almonds
Barley
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Chicken Breast

1 unit(s)

Diced Butternut Squash

1 pack(s)

Passata

1 unit(s)

Onion

1 unit(s)

Ginger

1 unit(s)

Garlic

1 sachet(s)

Harissa Paste

100 grams

Couscous

(Contains Wheat May be present Soya)

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Cranberry Chutney

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Sugar

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Nutrition Values

Energy (kJ)2455 kJ
Energy (kcal)587 kcal
Fat12.1 g
of which saturates1.8 g
Carbohydrate75 g
of which sugars23.8 g
Dietary Fiber2.3 g
Protein40 g
Cholesterol0 mg
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper
Pot with Lid

Instructions

Roast the Butternut
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Pop the butternut squash onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden and tender, 20-25 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Make the Couscous
2
  • Add the couscous and half the stock powder to a bowl.
  • Pour in 200ml boiling water (500ml for 4p) and mix well to combine.
  • Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Veg
3
  • Meanwhile, place a large pot over medium heat (without oil).
  • Once hot, dry-fry the almonds until lightly toasted, stirring regularly, 3-4 mins. Remove from the pot and set aside.
  • Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
4
  • Return the pot to medium-high heat with a drizzle of oil
  • Once hot, add the onion and chicken. Season with salt and pepper.
  • Fry until chicken is golden brown on the outside, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 
  • Add the ginger and garlic and fry until fragrant, 30 secs.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

5
  • Pour in the passata, remaining stock powder, 50ml water and ½ tsp sugar (double both for 4p).
  • Cover and simmer for 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Stir through a knob of butter, the harissa paste and roasted butternut squash.
  • Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
6
  • Fluff up the couscous with a fork and divide between bowls. 
  • Top with the chicken and butternut squash tagine.
  • Finish with a sprinkling of toasted almonds and a drizzle of cranberry chutney.
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