Name: Chicken tagine with olives and preserved lemons
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 8 chicken thigh fillets; 1 onion, finely chopped; 2 clove garlic, crushed; 2 teaspoon finely grated ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground sweet paprika; 1/4 teaspoon ground cinnamon; pinch saffron threads; 2 teaspoon plain flour; 2 1/2 cup chicken stock; 200 gram whole green olives; 2 tablespoon preserved lemons, chopped; 2 tablespoon chopped coriander, plus 1 tablespoon extra; 1 1/2 cup couscous; 1 1/2 cup boiling water

Ingredients

1 tablespoon olive oil

8 chicken thigh fillets

1 onion, finely chopped

2 clove garlic, crushed

2 teaspoon finely grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground sweet paprika

1/4 teaspoon ground cinnamon

pinch saffron threads

2 teaspoon plain flour

2 1/2 cup chicken stock

200 gram whole green olives

2 tablespoon preserved lemons, chopped

2 tablespoon chopped coriander, plus 1 tablespoon extra

1 1/2 cup couscous

1 1/2 cup boiling water

Method

1.Heat oil in a large saucepan on high. Brown chicken in 2 batches for 2-3 minutes. Set aside.

2.Add onion, garlic, ginger and spices. Saute for 2-3 minutes, until onion is tender. Add flour. Cook, stirring, for 1 minute.

3.Gradually blend in stock and bring to boil. Return chicken to pan. Simmer, covered, for 30 minutes until chicken is tender and cooked through. Stir through olives, preserved lemons and 2 tablespoons coriander. Cool.

4.Make coriander couscous by placing couscous in a large bowl. Pour water over. Cover with plastic wrap. Stand for 5 minutes. Fluff couscous with a fork. Stir through 1 tablespoon coriander. Cool.

5.Serve chicken tagine with couscous.

Women's Weekly Food