Moroccan Sticky Prune & Olive Chicken Tagine
Get ready to cook
1. Heat some oil in a large lidded pan over medium heat; add the meat and sear for 5mins to seal. Add onions and stir fry for 5mins. Add Mexican Chilli Orange Paste; stir fry for 2-3mins until fragrant.
2. Add butternut, olives and prunes; mix well and stir fry for 2-3mins. Add tomatoes and stock; mix well.
3. Cover and cook on a medium-low heat for 40mins until cooked.
4. Garnish and serve immediately with couscous.
400g tinned plum tomatoes
400ml vegetable stock (follow stock cube instructions)
1.2kg diced chicken thigh
200g diced white onion
500g diced butternut squash
100g olives, pitted and sliced
100g prunes, pitted and diced
5g chopped coriander to garnish
Optional: 2 tablespoons toasted sliced almonds to garnish