Spiced Date & Chickpea Tagine
1 jar Al’Fez Spiced Date & Chickpea Sauce
350ml chicken stock
500g chicken breast
Handful or coriander
1. In a pan, seal cubed chicken and cubed aubergine in hot oil. Add chicken stock and Spiced Date & Chickpea Sauce to the pan and bring to the boil.
2. Once boiling, cover and simmer on a low heat for 1 hour until chicken is tender and cooked through.
3. Serve with Al’Fez Couscous, top with Greek yoghurt and garnish with chopped coriander.