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Vegan 'chicken' tagine recipe

Vegan 'chicken' tagine recipe

1 rating

Tuck into this tasty tagine recipe that's packed with flavour from tagine paste, dried apricots and What the Cluck 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
  • 632 calories / serving
  • Vegan
  • Dairy-free

Ingredients

  • ​2 x 160g packs The Vegetarian Butcher What the Cluck​
  • 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​

Perfect with:

The Vegetarian Butcher What the CluckAdd variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan. The Vegetarian Butcher What the Cluck
Add variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan.
Shop ingredients
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2650kj
    632kcal
    32%
  • Fat

    21g 31%
  • Saturates

    2g 12%
  • Sugars

    20g 23%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 68.9g Protein 34.2g Fibre 20.6g

Method

  1. 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.​ ​ 
  2. Meanwhile prepare the couscous according to the packet instructions.​ ​ 
  3. Stir the What the Cluck into the tagine and cook for a further 3-4mins. Once the tagine is ready, stir through the chopped coriander.​ ​ 
  4. Serve with the couscous, then top with a dollop of yogurt, and sprinkle with the extra leaves of coriander and the flaked almonds. ​

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