Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys speedy chicken tagine, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Vickys Speedy Chicken Tagine, GF DF EF SF NF. When you're short of time this is a dish full of flavour that will make your family think you've been working on it all day. As long as your garlic is already roasted (thank you Taylor) and your spice mix is pre-made, the whole dish.

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 quick, it tastes delicious. It’s appreciated by millions daily. Vickys Speedy Chicken Tagine, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.

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

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

1. Get Tagine
2. Make ready 2 tbsp olive oil
3. Take 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. Get 1 sunflower oil as required to make the pastes
7. Get 800 grams (2 x 400g cans) chopped tomatoes
8. Make ready 200 grams soft dried apricots, chopped
9. Get 1 tsp ground cinnamon
10. Take 1 tsp finely chopped coriander / cilantro
11. Make ready 800 grams (2 x 400g cans) chickpeas, drained
12. Take Cous Cous
13. Make ready 200 grams dry corn cous cous
14. Make ready 2 tsp lemon infused olive oil
15. Make ready 1 tsp salt

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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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