Ultimate, Prepare Vickys Speedy Chicken Tagine GF DF EF SF NF Restaurant Style

Fast cuisine ultimate Vickys Speedy Chicken Tagine, GF DF EF SF NF easy, delicious, practical.

15 ingredients, 8 steps, cooking Vickys Speedy Chicken Tagine, GF DF EF SF NF

Hi every body, now you get cook recipe Vickys Speedy Chicken Tagine, GF DF EF SF NF with 15 ingredients and 8 steps. Below this is how to make it, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 8 stages of easy cooking Vickys Speedy Chicken Tagine, GF DF EF SF NF.

Ingredients all Vickys Speedy Chicken Tagine, GF DF EF SF NF

1. You need : Tagine.
2. You need 2 tbsp : olive oil.
3. You need 4 : chicken breasts, cut into bitesize pieces.
4. It’s 4 tsp : garlic paste made from recipe by taylor68too attached below.
5. It’s 8 tsp : Vickys Ras-El-Hanout paste from recipe attached below.
6. You need 1 : sunflower oil as required to make the pastes.
7. It’s 800 grams : (2 x 400g cans) chopped tomatoes.
8. You need 200 grams : soft dried apricots, chopped.
9. Prepare 1 tsp : ground cinnamon.
10. It’s 1 tsp : finely chopped coriander / cilantro.
11. Prepare 800 grams : (2 x 400g cans) chickpeas, drained.
12. You need : Cous Cous.
13. It’s 200 grams : dry corn cous cous.
14. You need 2 tsp : lemon infused olive oil.
15. You need 1 tsp : salt.

If all basic ingredients Vickys Speedy Chicken Tagine, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking 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

1. 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

1. Add the chopped tomatoes, chopped apricots, ground cinnamon and coriander leaf and simmer for 8 minutes until thickened
   
2. 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
   
3. Add the chickpeas to the frying pan and cook for a final 3 minutes
   
4. Add a teaspoon of salt and the lemon infused oil to the cous cous and fluff up with a fork
   
5. Divide the cous cous between 4 bowls and spoon the chicken mixture on top. Garnish with some extra chopped coriander leaf
   
6. Finish and Enjoy.

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