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Recipe

Chicken tagine with olives and preserved lemons

Nov 29, 2012 1:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Chicken tagine with olives and preserved lemons
  • 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

Chicken tagine with olives and preserved lemons
  • 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.

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