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CHICKEN MEATBALLS TAGINE

Tender Theo’s Chicken Meatballs simmered in a rich, fragrant apricot tagine sauce, served over fluffy couscous with fresh parsley.
Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 people

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.