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Moroccan chicken tagine with lemon & olives
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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
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.
Typical values per serving:
20mg niacin per serving
This recipe was first published in December 2015.