Saffron Venison, Squash & Pomegranate Tagine Recipe | Abel & Cole

Ingredients

• 500g diced venison
• 4 tbsp olive oil
• 1 chicken stock cube
• A pinch of saffron
• 600ml boiling water
• 2 red onions
• A thumb of ginger
• 4 garlic cloves
• 2 heaped tsp tagine spice mix
• 200ml pomegranate juice
• 100g dried apricots
• 1 cinnamon stick
• 1 butternut squash
• Sea salt
• Freshly ground pepper
• A 400g tin of chickpeas
• A large handful of coriander
• A large handful of mint
• 1 pomegranate
• 100g baby leaf spinach
• Honey, to taste
• 50g pistachios (optional)
• Wholewheat couscous, to serve