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Vegan 'chicken' tagine recipe

2 ratings

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 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

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 What the Cluck into the tagine and cook for a further 3-4mins. 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