Gently spiced with the mild, rich flavours of Morocco, this simple, low-prep chicken tagine is as delicious as it is easy to make. Baked in the oven with orzo and tomatoes and served with crunchy toasted almonds on top, it's sure to go down a treat with all the family! (Dairy-free: see our FAQs for details).
Prep Time
45 min
Cuisine
Moroccan
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1 bag of flaked almonds (15g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
461 kJ 110 kcal
2682 kJ 637 kcal
Fat of which saturates
3.6 g 0.9 g
20.8 g 5 g
Carbohydrate of which sugars
11.8 g 3.6 g
68.4 g 21 g
Fibre
1.8 g
10.4 g
Protein
7.9 g
45.7 g
Salt
0.58 g
3.36 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 lemon
lemon
1 red onion
red onion
1 garlic clove
garlic
15g fresh root ginger
ginger
320g British chicken thighs
chicken thigh meat (100%)
1 tsp ground cumin
ground cumin
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
almond (nut) 100%. May contain peanut, sesame & other nuts
Allergens
Allergens highlighted by † (gluten, celery, nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Peel and finely dice the red onion[s]
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) the ginger and finely chop (or grate)
2
Boil a kettle
Chop the chicken thighs in to bite-sized pieces
3
Dissolve the chicken stock cube[s] in 500ml [800ml]boiled water
Heat a large, wide-based pan with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped onion with a pinch of salt and cook for 3-5 min until starting to soften
Add the garlic, ginger, ras el hanout and ground cumin and cook for a further 2 min or until fragrant – this is your onion mix
4
Add the chopped chicken thighs to the onion mix and cook for a further 3-5 min or until well combined and browned all over
Meanwhile, chop the lemon[s] in half
5
Once browned, add the canned tomatoes, chicken stock, lemon juice, orzo and honey
Give everything a good mix up
Transfer to an oven-proof dish, cover with foil and cook in the oven for an initial 20 min
6
After the initial 20 min remove from the oven and give everything a good mix up
Return to the oven for the final 15 min or until most of the liquid has reduced, the orzo is tender and the chicken is cooked through (no pink meat!)
Meanwhile, heat a dry pan over a high heat
Once hot, add the flaked almonds and cook for 1-2 min or until golden brown
7
Wash and pat the baby leaf spinach dry
Once the chicken and orzo is done add the baby spinach to the dish and season with salt and pepper – this is your One-Pot Moroccan Chicken & Spinach Orzo
8
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