Waitrose

Moroccan chicken tagine with lemon & olives

  • Low Fat

Ingredients

2 onions, roughly chopped
4 cloves garlic
Large pinch saffron
Juice of 2 lemons
30g ginger, roughly chopped
2 x 28g packs fresh coriander
75ml vegetable oil, plus 1 tbsp
50g ground almonds
2 x 500g packs chicken breast fillets, cut into large pieces
130g tub pitted green olives, halved
75g preserved lemons, chopped
250ml chicken stock
 

Method

1. Preheat the oven to 200°C, gas mark 6.

2. To make the tagine paste, place the onion, garlic, saffron, lemon juice, ginger, coriander (including the stalks) and 75ml vegetable oil in a food processor and purée to a coarse paste. Stir in the ground almonds and some seasoning.

3. Heat the extra tablespoon of oil in a large frying pan and fry the chicken pieces for 7-8 minutes until browned. Add the tagine paste and cook for 5 minutes. Stir in the olives, preserved lemons and stock. Bring to the boil and transfer to a large casserole dish. Cover and bake for 45 minutes, then serve with the flatbreads
and jewelled couscous.

Serve the tagine with Jewelled Couscous and Harissa Flatbread

  • Preparation time: 20 minutes
  • Cooking time: 1 hours
  • Total time: 1 hour 20 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 1,339kJ
320kcals
Fat 18g
Saturated Fat 2g
Carbohydrate 5.1g
Sugars 2.9g
Protein 34.5g
Salt 1.5g
Fibre 2.2g

20mg niacin per serving

Click here for more information about health and nutrition

4 stars

Average user rating Based on 41 ratings

This recipe was first published in Tue Dec 15 09:42:08 GMT 2015.