Chicken tagine with couscous

• Serves 4-6

Ingredients

• Olive or canola oil spray
• 2 onions, halved and sliced
• 2 tsp minced garlic
• 3 baby eggplants, diced
• 2 tsp each ground cumin and coriander
• 1 tsp each ground turmeric and cinnamon
• 500g chicken breast fillets, cut into chunks
• 400g can chopped tomatoes grated rind and juice of 1 lemon
• 11/2 cups MAGGI Real Chicken Stock
• 1/4 cup pitted black olives, halved
• 2 small zucchini, chopped
• 1/2 cup dried apricots, diced
• 1 tbs chopped fresh coriander, to garnish (optional)

couscous:

• 1 1/2-2 cups couscous
• 1/2 cup MAGGI Real Chicken Stock
• 1 tbs chopped fresh coriander (optional)

Method

1. Spray a non-stick saucepan with oil and cook onions, garlic and eggplants over medium heat until soft.
2. Add cumin, coriander, turmeric and cinnamon and cook for 1 minute.
3. Add chicken and cook until browned.
4. Add tomatoes, lemon rind and juice, stock, olives, zucchini and apricots and simmer for 20-30 minutes.
5. Meanwhile, to make couscous, cover couscous with stock and 1 cup boiling water.
6. Set aside for 5 minutes or until liquid is absorbed.
7. Fluff with a fork and stir fresh coriander through, if desired.
8. Serve tagine over couscous.
9. Garnish with fresh coriander, if desired.

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size

Nutrition

Australian Institute of Sport - From the "Survival Around the World" cookbook05 Nov 2018, Bakes and Grills, survival-around-the-worldBakes and Grills