CHICKEN MEATBALLS TAGINE
Tender Theo’s Chicken Meatballs simmered in a rich, fragrant apricot tagine sauce, served over fluffy couscous with fresh parsley.
Ingredients
- 600 g Theo’s Chicken Meatballs (frozen)
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 jar apricot tagine sauce
- 250 ml chicken stock
- 1 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tin chickpeas, drained
- Fresh coriander, for garnish
- 300 g couscous
- 400 ml boiling water or chicken stock
- Handful of fresh parsley, chopped
Instructions
- Preheat oven to 180°C (fan assisted).
- Place the frozen Theo’s Chicken Meatballs on a baking tray lined with parchment paper.
- Bake for 18-20 minutes, turning halfway through.
- Heat olive oil in a large pan or tagine over medium heat.
- Add chopped onion and cook until soft and golden.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in the apricot tagine sauce and chicken stock. Stir well.
- Add the cooked meatballs and chickpeas, then simmer for 10 minutes until heated through.
- Place couscous in a bowl, add salt and olive oil.
- Pour in the boiling water or stock, cover, and let it sit for 5 minutes.
- Fluff with a fork and mix in chopped parsley.
- Spoon the chicken meatball tagine over the couscous.
- Garnish with fresh coriander and serve hot.