Moroccan Chicken Tagine One Pot

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Tyson® Chicken Breasts

1 Tbsp

Olive Oil

1 Tbsp

Harissa Paste

1

Large Onion , sliced

2

Carrots

chopped into small chunks

1

Knorr® Chicken Stock Pot

dissolved in 350ml of boiling water

1 1/2 cups

Water , boiled

1 3/4 cups

Water

3/4 cup

Dried Apricots , halved

1 handful

Cherry Tomatoes , halved

to taste

Chopped Fresh Parsley

to taste

Slivered Almonds

Cooking Instructions

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Step 1

Mix the Tyson® Chicken Breasts (4) with the Harissa Paste (1 Tbsp) . Heat Olive Oil (1 Tbsp) in a large pan, add the chicken, and fry for 2-3 minutes. Remove and set aside.

Step 2

Add the Onion (1) and Carrots (2) to the pan and fry for 4-5 minutes until soft. Return chicken to the pan.

Step 3

Dissolve the Knorr® Chicken Stock Pot (1) in Water (1 1/2 cups) .

Step 4

Stir in the chicken stock, Water (1 3/4 cups) , Dried Apricots (3/4 cup) , and Cherry Tomatoes (1 handful) and cook covered over low heat for 45 minutes.

Step 5

Serve with couscous and garnish with Fresh Parsley (to taste) and Slivered Almonds (to taste) .