Preparation time: 30 minutes plus at least 1 hour marinating
Cooking time: 40 minutes
4 tablespoons olive oil
2 cloves garlic, crushed
1/2 teaspoon chili powder
2 teaspoons each ground coriander and paprika
1 teaspoon each ground cumin, turmeric and cinnamon
750 g skinless chicken breast fillet, cut in 2.5 cm slices
1 onion, chopped
2 medium potatoes, cubed
2 large carrots, thickly sliced
300 ml chicken stock
300 ml tomato juice
2 tablespoons tomato paste
1 tablespoon chili sauce
125 g sultanas
2 tablespoons chopped fresh coriander
Salt and black pepper
350 g couscous
To garnish: lemon wedges and sprigs of fresh coriander
Put 2 tablespoons of the olive oil in a bowl and stir in the garlic, chili powder and all of the spices. Add the sliced chicken to the oil mixture, toss well, then cover and marinate it for at least an hour. Heat the remaining oil in a frying pan, add the onion and fry it for 5 minutes, then add the potatoes and carrots and fry for another 5 minutes. Transfer to a saucepan.
Remove the chicken slices from the marinade and pat them dry. Put them in the frying pan and stir-fry for 3-4 minutes or until golden. Add the chicken to the vegetables and pour over the stock, tomato juice, tomato paste and chili sauce. Bring to the boil, cover and simmer for 15 minutes, then stir in the sultanas, coriander, salt and pepper.
Place the couscous in a sieve and wash it under cold running water. Put the couscous in a muslin-lined steamer (the holes of a steamer are too big for the couscous without a cloth) and set it over the stew. Cover the simmer for 8-10 minutes until the couscous is cooked. Serve the couscous on individual plates, topped with the chicken and vegetable tagine. Pour the excess cooking juices into a serving jug to offer alongside the couscous with some wedges of lemon. Garnish the tagine with springs of fresh coriander.
** Asian Online Recipes