Vegan 'Chicken' Tagine

Hi, this recipe is from the free Tesco Magazine, January 2022 issue, page 68 alternatively access online.

This recipe was really nice and really easy to make. I think that if the tagine was made in advance and left for a day or a few hours for the flavours to develop, it would've been even nicer.

I particularly enjoyed the What the Cluck and thought it had a really nice texture and flavour in the tagine, and so will be considering other recipes I could use it in. The tagine paste was a convenient way to get the spices into the dish without any hassle. It was like a curry paste in other recipes. If you have leftovers, use the tagine paste in curries, more tagines or stir into tomato-based pasta sauces for extra flavour. If you wish, the tagine would also be nice with crusty bread and / instead of couscous.

To serve, I used sweetcorn because I enjoy the combination of couscous and sweetcorn. You could serve with spinach (raw or wilted) or tender stem broccoli, if you like. Or, add the extra veg into the tagine, when the What the Cluck is added, add frozen sweetcorn. Or, at the beginning of cooking add small cubes of squash or sweet potato or carrot, even grate in courgette if you want. 

Enjoy!

Hazel

 

Dietary Info:

-Dairy Free

-Vegan

-Vegetarian

-Contains Nuts

{Serve without the toasted almonds. Instead maybe add some different dried fruit like raisins, or serve with green or black olives.}

-Contains Gluten

{Serve instead with rice or gluten-free bread or gluten-free couscous.}

-Main Meal

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Serves: 4 {You can freeze any leftover tagine, avoid freezing couscous.}

Takes: 30mins {To get more flavour, I would leave out, covered for a day or a few hours.}

Ingredients:

-​2 x 160g packs The Vegetarian Butcher What the Cluck​ {Any vegan chicken replacement should be fine, if you really struggle to find anything, use another 400g tin pulses.}

-1tbsp olive oil​ {I used extra virgin.}

-4tbsp Tesco Tagine Paste​

-100g dried apricots, halved​

-1 x 400g tin chopped tomatoes​

-1 x 4000g tin chickpeas, drained​

-1 vegetable stock pot, made up to 250ml​

-200g whole-wheat couscous​ {Mine wasn't whole-wheat.}

-20g coriander, roughly chopped, a few leaves reserved to garnish {I didn't have any fresh coriander.}

-Vegan yogurt, to serve​ {I didn't serve with yogurt.}

-70g toasted flaked almonds​

Method:

1: In a medium-sized saucepan or casserole dish, {I used a deep wok. Make sure you have a lid for whatever you use. If you don't, you can always cover with tin-foil to keep the steam in.}  fry the chopped onion and olive oil {and season} for a few minutes to soften {over a medium/low heat}. Add a little more oil if needed. Stir in the tagine paste, cook for a minute {You should start to smell the spices coming out.} and then add the apricots, chopped tomatoes, chickpeas, and stock then cover. {Covering keeps in the liquid that evaporates, so your tagine doesn't dry out.} Once it has come to a simmer, cook for 15 mins.​ 

2: Meanwhile prepare the couscous according to the packet instructions.​ ​{Mine was just cover in stock or boiling water in a bowl. Then, top the bowl with a plate and leave to cook.} 

3: Stir the What the Cluck into the tagine and cook for a further 3-4mins. {Add further seasoning, if required.} Once the tagine is ready, stir through the chopped coriander.​ ​ 

4: Serve with the couscous, then top with a dollop of yogurt, and sprinkle with the extra leaves of coriander and the flaked almonds. ​

While you're here...

I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html. 

https://pin.it/5xDvARk - my profile

This recipe:

https://pin.it/79AFObe