As I had a piece of tikka marinaded chicken escalope left over in the freezer from the Tikka tostadas I made last week, some spicy beans I’d opened for the burgers and some peppers in the freezer, which I’d put in there by mistake a few months ago instead of the fridge, which needed using up I came up with this idea.
Technically it’s not a tagine but that doesn’t matter.
I seared the chicken in oil and put it to one side, then fried off some chilli, cumin, curry powder, grated ginger, turmeric and galangal added some onion
and cooked it to a paste
to that I added the beans, peppers and tomatoes and a little water
and cooked it down with a lid on for about half an hour
then I put back the chicken
and left it took for another 10 minutes, while I made a herb, apricot and pomegranate tabbouleh
Put the chicken on the cous cous
scattered over some chana dal and pomegranate
topped it off with some yogurt and mint
and served it with a naan bread.
and even if I say so myself, it was absolutely gorgeous.