Recipe

Chicken tagine with couscous and olives

Insanely delicious and full of flavour, this chicken tagine contains warming hints of chilli, paprika, cumin and ginger with preserved lemon, olives and herbs.

Jan 28, 2016 4:33am
By Jennene Plummer
  • 40 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Chicken tagine
  • 2 tablespoon olive oil
  • 2 onions, thinly sliced
  • 2 clove garlic, crushed
  • 2 long red chillies, finely chopped
  • 2 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 400 can diced tomatoes
  • 1/2 cup chicken stock
  • 1 rotisserie chicken, segmented into eight pieces
  • 400 gram can chickpeas, rinsed, drained
  • 1/4 cup pitted kalamata olives
  • 1 tablespoon preserved lemon, sliced
  • parsley, couscous to serve

Method

Chicken tagine
  • 1
    In a large deep frying pan with a lid, heat oil on high. Sauté onion and garlic for 2-3 minutes until tender. Add chilli, paprika, cumin and ginger, then cook for 1 minute.
  • 2
    Stir in tomatoes and stock, then bring to the boil. Reduce heat to low. Arrange chicken, chickpeas, olives and lemon over onions. Cook, covered, for 8-10 minutes.
  • 3
    Mix lightly. Sprinkle with chopped parsley to serve and accompany with couscous (see tip).

Notes

Prepare couscous by combining equal amounts of couscous and hot water in a bowl. Cover and set aside until all liquid is absorbed. Fluff with a fork before serving.

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