Skip to content
Chicken, couscous and aubergine tagine recipe

Chicken, couscous and aubergine tagine recipe

317 ratings

See method

  • Serves 4
  • 15 mins to prepare and 1 hr 05 mins to cook
  • 379 calories / serving
  • Healthy
  • Dairy-free


  • 2 large aubergines
  • 1¼ tbsp olive oil
  • 1 onion, finely chopped
  • 8 skinless chicken thighs, excess fat removed
  • 1½ tbsp harissa paste
  • 1 tbsp tomato purée
  • 1 chicken stock cube, made up to 500ml, cold
  • 2 tsp cornflour
  • 200g couscous
  • 2 tbsp chopped coriander

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 11%
  • Sugars

    6g 7%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 34.4g Protein 36.5g Fibre 5g


  1. Heat the oven to gas mark 6, 180ºC fan, 200ºC.
  2. Lightly rub the aubergines with oil and place on a baking tray. Bake for 20 minutes, turning once.
  3. Heat the remaining oil in a large, heavy-based casserole dish or tagine. Add the onion and saute for 2-3 minutes. Add the chicken to the dish, reduce the heat and cook for 10 minutes, until lightly browned. Stir in the harissa and tomato puree.
  4. Pour in 400ml of the stock and bring to a simmer. Remove the stalk from the cooked aubergines and cut them into chunks. Add to the chicken, cover and simmer for 20-25 minutes, until the chicken thighs are cooked through and juices run clear.
  5. Mix a little of the casserole liquid into the cornflour then stir back into the chicken to thicken. In a separate dish pour the remaining stock over the couscous and stir in the coriander. Spoon the couscous over the chicken and return the lid. Turn off the heat for 5 minutes until the couscous is cooked.
  6. Fluff the couscous with a fork before serving.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.