This Moroccan tajine bean mix creates the perfect base for a delicious Moroccan-inspired meal matched with cooked chicken thigh and couscous. Just add water, cook and serve for a very easy mid-week meal.
Pre-heat oven to 220C.
Add the ingredients for the bean tajine to a medium-sized saucepan along with 3 cups of water.
Bring to a boil over a medium heat, reduce heat and simmer, covered, for 30 mins until cooked through.
Place chicken thighs on a roasting tray and lightly rub all over with ½ tablespoon olive oil and season.
Roast chicken thighs in oven for 12-15 mins until golden brown and cooked through.
Prepare the couscous as per the packet instructions.
Remove chicken thighs from oven and set aside.
Remove bean tajine from heat, season to taste and set aside.
In a medium-sized mixing bowl, add the cooked couscous, parsley, coriander, dill shallot, lemon zest and juice, preserved lemon and 1½ tablespoons olive oil. Season to taste and stir to combine.
Serve the herbed couscous topped with the bean tajine, oven-roasted chicken thighs and a sprinkle of fresh coriander.
1 Alexandra’s Moroccan bean tajine mix
8 Fermier chicken thighs
250 grams Alexandra’s plain couscous
18 grams Farro Fresh Herbs parsley, roughly chopped
18 grams Farro Fresh Herbs coriander, roughly chopped, reserve a little for serving
18 grams Farro Fresh Herbs dill, roughly chopped
1 shallot, finely diced
1 lemon, zest and juice
½ Ludbrook House preserved lemon, pulp removed, skin thinly sliced
2 tablespoons olive oil