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    Moroccan chicken tagine with lemon & olives

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    Moroccan chicken tagine with lemon & olives

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

    Serves: 8

    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.

    Your recipe note

    Edit your recipe note

    Serve the tagine with Jewelled Couscous and Harissa Flatbread

    Comments

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