- Cooking time
- 40 minutes
- 4-6 people
|Calories||461 kcal (kcal)|
Ingredients hide check list
Lamb works really well even though it is slightly higher in fat. Lots of fresh herbs added at the last minutes give this dish a freshness and lightness, whilst still retaining huge depth of flavour.
- Start by cooking the onion in the olive oil for 3/4 minutes over a medium heat in a large saucepan. Add the spices and chicken and cook for a further 3 minutes.
- Add the drained chickpeas, tinned tomatoes and fill the tomato tin with water and add to the pan. Also add the stock cube at this stage, then simmer for 25/30 minutes over a medium heat until the chicken and chickpeas are tender and about 20 per cent of the liquid had reduced.
- Remove from the heat, finely chop all the fresh herbs and add to the chicken mix. Then allow the herbs to infuse for ten minutes before serving with the cooked couscous.