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
- 1Heat oil in a large saucepan on high. Brown chicken in 2 batches for 2-3 minutes. Set aside.
- 2Add onion, garlic, ginger and spices. Saute for 2-3 minutes, until onion is tender. Add flour. Cook, stirring, for 1 minute.
- 3Gradually 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.
- 4Make 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.
- 5Serve chicken tagine with couscous.
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