Moroccan chicken tagine with lemon & olives

Name: Moroccan chicken tagine with lemon & olives
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 2 onions, roughly chopped; 4 garlic cloves; 1 Large pinch saffron; 2 Juice of lemons; 30 g ginger, roughly chopped; 2 28g packs fresh coriander; 75 ml vegetable oil, plus 1 tbsp; 50 g ground almonds; 2 500g packs chicken breast fillets, cut into large pieces; 130 g pitted green olives, halved; 75 g preserved lemons, chopped; 250 ml chicken stock

4 out of 5 stars(1) Rate this recipe

HealthyLow fat

Serves8
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins

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Ingredients

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

Method

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

Cook’s tip

Serve the tagine with Jewelled Couscous and Harissa Flatbread

Nutritional

Typical values per serving when made using specific products in recipe

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

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Moroccan chicken tagine with lemon & olives

Ingredients

Method

Cook’s tip

Nutritional

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Overall rating (4/5)