Moroccan-Spiced Chicken Tagine

Moroccan-Spiced Chicken Tagine  The flavours of North Africa - don't be put off by the number of ingredients, nothing unusual and pretty straightforward once you get them assembled.

Servings: 2 yield(s)
Ingredients
  • 250 g Seitan chicken - cut into strips (OR your favorite mock chicken)
  • 3 tbsp Olive oil
  • 1 Small red onion - roughly chopped
  • 1 Small zucchini - shredded
  • 2 Large tomatoes - chopped
  • 1 cup Vegetarian chicken stock
  • 0.5 400g tin chickpeas
  • 0.5 tsp Table salt
  • 0.25 cup Raisins
  • 1.5 tsp Ground cumin
  • 0.5 tsp Saffron threads
  • 0.5 tsp Ground allspice
  • 0.5 tsp Ground nutmeg
  • 0.5 tsp Ground white pepper
  • 0.125 tsp Cinnamon
  • 0.25 tsp Smoked paprika
  • 1.5 tbsp Fresh coriander leaves - torn for garnish
Instructions
  1. Sauté the seitan in 2 TBS of the oil over medium heat - until lightly browned. Then set aside.
  2. Add the remaining 1 TBS of oil, the onion, zucchini and tomatoes and simmer until the onion softens.
  3. Add all remaining ingredients and stir to combine.
  4. Bring to a boil then reduce the heat to a steady simmer. Cover and cook for 20 minutes.
  5. Return the seitan to the pan and cook for 5 minutes, to warm through.
  6. Serve on a bed of couscous and garnish with the coriander leaves.