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Vegan 'chicken' tagine recipe

4 ratings

Tuck into this tasty tagine recipe that's packed with flavour from tagine paste, dried apricots and meat-free chicken-style pieces. Serve over couscous with toasted flaked almonds and vegan yogurt for a speedy midweek dinner. See method

Serves 4
10 mins to prepare and 20 mins to cook
733 calories / serving
Vegan
Dairy-free

Ingredients

2 x 200g packs Plant Chef meat-free chicken-style pieces
1 tbsp olive oil
4 tbsp Tesco Tagine Paste
100g dried apricots, halved
1 tin chopped tomatoes
1 tin chickpeas, drained
1 vegetable stock pot, made up to 250ml
200g wholewheat cous cous
20g coriander, roughly chopped, a few leaves reserved to garnish
Vegan yogurt, to serve
70g toasted flaked almonds

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
3075kj
733kcal 37%
Fat
27g 39%
Saturates
3g 16%
Sugars
23g 26%
Salt
2.4g 39%

of the reference intake
Carbohydrate 68.4g Protein 45.3g Fibre 16.1g

Method

In a medium-sized saucepan or casserole dish, fry the chopped onion and olive oil for a few minutes to soften. Add a little more oil if needed. Stir in the tagine paste, cook for a minute and then add the apricots, chopped tomatoes, chickpeas, and stock then cover. Once it has come to a simmer, cook for 15 mins.
Meanwhile prepare the couscous according to the packet instructions.
Stir the meat-free chicken-style pieces into the tagine and cook for a further 3-4mins, or until piping hot. Once the tagine is ready, stir through the chopped coriander.
Serve with the couscous, then top with a dollop of yogurt, and sprinkle with the extra leaves of coriander and the flaked almonds.

See more Vegan recipes