Vickys Speedy Chicken Tagine, Gluten, Dairy, Egg & Soy-Free

• 2 tbsp olive oil
• 4 chicken breasts, cut into bitesize pieces
• 4 tsp garlic paste made from recipe by taylor68too attached below
• 8 tsp Vickys Ras-El-Hanout paste from recipe attached below
• 1 sunflower oil as required to make the pastes
• 800 grams (2 x 400g cans) chopped tomatoes
• 200 grams soft dried apricots, chopped
• 1 tsp ground cinnamon
• 1 tsp finely chopped coriander / cilantro
• 800 grams (2 x 400g cans) chickpeas, drained
• 200 grams dry corn cous cous
• 2 tsp lemon infused olive oil
• 1 tsp salt

1. Heat the olive oil in a large frying pan and brown off the diced chicken for around 3 minutes
2. Meanwhile mash the roasted garlic (thanks to Taylor for letting me add her recipe in here) and add a little oil if needed to make a paste.
3. Stir into the chicken and cook for a further minute
4. Mix some Ras-El-Hanout, around 12 teaspoons dry mix, with just enough sunflower oil to make 8 teaspoons of thick paste and add to the pan.
5. Stir through and cook for 5 minutes.
6. To save more time you can buy a jar from the store but I think you'll like mine better!
7. Add the chopped tomatoes, chopped apricots, ground cinnamon and coriander leaf and simmer for 8 minutes until thickened
8. Meanwhile, make the cous cous up according to the amount of boiling water advised on the packet and let it stand.
9. I use corn based cous cous but feel free to use the 'normal' kind
10. Add the chickpeas to the frying pan and cook for a final 3 minutes
11. Add a teaspoon of salt and the lemon infused oil to the cous cous and fluff up with a fork
12. Divide the cous cous between 4 bowls and spoon the chicken mixture on top.
13. Garnish with some extra chopped coriander leaf

olive oil, chicken breasts, garlic, recipe attached below, sunflower oil, tomatoes, ground cinnamon, cilantro, chickpeas, lemon infused olive oil, salt

Taken from cookpad.com/us/recipes/355891-vickys-speedy-chicken-tagine-gluten-dairy-egg-soy-free (may not work)