Quorn Meatless Chicken Tagine

Name: Quorn Meatless Chicken Tagine
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: African
Ingredients: 12 oz Quorn Meatless Pieces; [https://www.quorn.us/products/quorn-meatless-chicken-pieces]; 1 tbsp olive oil; 1 red onion, thinly sliced; 2 garlic cloves, crushed or finely chopped; 1/2 tsp ground cumin; 1-2 heaped tbsp harissa, depending on how hot you like your food; 1/3 cup dried apricots, roughly chopped; 1 (14oz) tin chopped tomatoes; 1 yellow pepper, de-seeded and roughly chopped; 1 red pepper, de-seeded and roughly chopped; 1.5 cups boiling vegetable stock; 1 (14oz) tin chickpeas, drained; 3/4 cup cherry tomatoes, sliced in half

Rate this recipe

Moroccan Tagine made with Quorn Meatless Pieces, chickpeas and tomatoes served with couscous in a white dish

A true taste of Tangiers! Made with Quorn Meatless Pieces, our Moroccan Tagine has all the flavours of Fez with a rich harissa sauce. Serve with couscous for a delicious vegetarian dinner.

Vegan & Vegetarian Cutlets And Pieces Home Cooking Vegetarian Recipes

Serves 4

25 mins

A Little Effort

542 cals
(Per serving)

15g of fat
(Per serving)

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Cook mode (Keep screen awake)

Ingredients

12 oz Quorn Meatless Pieces
1 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, crushed or finely chopped
1/2 tsp ground cumin
1-2 heaped tbsp harissa, depending on how hot you like your food
1/3 cup dried apricots, roughly chopped
1 (14oz) tin chopped tomatoes
1 yellow pepper, de-seeded and roughly chopped
1 red pepper, de-seeded and roughly chopped
1.5 cups boiling vegetable stock
1 (14oz) tin chickpeas, drained
3/4 cup cherry tomatoes, sliced in half

Method

Heat the oil in a large saucepan and cook the onion for 5 minutes or until beginning to soften
Add Quorn Meatless Pieces, garlic, cumin and harissa and cook for a minute
Then add the apricots, tomatoes and peppers to the pan and stir. Pour over the stock and bring to the boil. Season to taste, cover and continue cooking for 5 minutes
Add the chickpeas and cherry tomatoes and cook until the vegetables are just tender. Season to taste with salt and freshly ground black pepper
Coat the couscous grains with a little salt and the olive oil, then add 7 fl oz of boiling water, stir and then set aside for the grains to slowly absorb the liquid
Stir the cilantro into the tagine and serve with the couscous, garnishing with a few more cilantro leaves