Recipes

Chicken, Date & California Walnut Tagine

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Total Time
44 min

Serves

4
Prep Time 15 min
Cook Time 30 min
Total Time 44 min
Calories 797 cal
Total Fat 34 g
Saturated Fat 5.5 g
Sodium 1.3 mg
Carbohydrates 68 g
Dietary Fibre 12 g
Protein 47 g

INGREDIENTS

  • 1 tbsp oil
  • 4 chicken thigh fillets, each cut into 4 (500g)
  • 1 onion, chopped (200g)
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 400g butternut squash, peeled and diced
  • 75g California Walnuts, roughly chopped, plus 25g
  • 100g pitted dates, roughly chopped
  • 400g can chopped tomatoes
  • 1 chicken stock cube
  • 200g wholewheat couscous
  • 25g pack coriander, chopped

PREPARATION

  1. Heat the oil in a large saucepan and fry the chicken and onion for 5 minutes to brown, add in the garlic and spices and cook for 2 minutes. Add the squash, Walnuts and dates and cook for a further 2 minutes.
  2. Stir in the chopped tomatoes plus ½ can of water with the stock cube, bring to a simmer, cover and cook for 20 minutes, removing the lid after 10 minutes.
  3. Meanwhile, place the couscous in a bowl and pour over boiling water until its just covered, cover the bowl with clingfilm and leave for 5 minutes, fluff up the couscous with a fork and stir in the reserved 25g Walnuts and half the coriander.
  4. Sprinkle the tagine with the remaining coriander and serve with the couscous.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.