Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegan 'chicken' tagine recipe

5 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