Chicken and Aubergine Tagine with Couscous

Chicken and Aubergine Tagine with Couscous Recipe

A scrummy chicken with aubergine dish
Yield: 4    Preparation Time:     Cooking Time: 1 hour, 5 minutes
A healthy Moroccan recipe that combines chicken, a low-fat protein source and healthy carbohydrates in the form of couscous.


2 large aubergines
1 onion, finely chopped
8 skinless chicken thighs, excess fat removed
500ml chicken stock, cold
2 teaspoons corn flour
200g couscous
1 tablespoon tomato puree
1½ tablespoon harissa paste
1¼ tablespoon olive oil
2 tablespoons chopped coriander

Recipe Instructions

Preheat the oven to 200C.

Prepare the aubergines.
Rub the aubergines with oil and bake them on a baking tray for 20 minutes turning them once during cooking. Allow time to cool then remove the stalks and cut the aubergines into chunks.

Fry the ingredients.
Heat the oil in a large casserole dish, add the onion and sauté it for 2 – 3 minutes. Reduce the heat and add the chicken. Cook for 10 minutes until the chicken has browned then stir in the harissa and the tomato puree.

Pour in 400ml of the chicken stock and bring the mixture to a simmer. Add the aubergines and cook covered for 20 – 25 minutes until the chicken is cooked through and the juices run clear.

Thicken the sauce.
Mix the corn flour with a little of the casserole liquid in a separate bowl. Mix it together and then pour it back into the chicken dish. Let it cook for a few minutes covered, this will ensure that the sauce thickens.

Make the couscous.
Pour the remaining 100ml chicken stock over the couscous in a separate bowl and add the coriander. Stir together. Spoon the couscous into the chicken dish and cover with a lid. Turn off the heat and let the couscous steam for 5 minutes until cooked. Before serving, make sure to fluff the couscous with a fork.