Name: Chicken tagine with olives
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Ingredients: 1.5 kilogram whole chicken, segmented, skin and fat removed; 1 onion, finely sliced; 3 clove garlic, crushed; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon minced ginger; 1/2 teaspoon chilli powder; 1 1/2 cup reduced-salt chicken stock; 1 pinch saffron threads; 1/2 cup green stuffed olives; 120 gram baby spinach leaves; 1/3 cup coriander leaves, roughly chopped; Almond couscous; 1 1/2 cup couscous; 1 1/2 cup boiling water; 1/3 cup flaked almonds; 2 tablespoon olive oil; 1 tablespoon chopped preserved lemon

Chicken tagine with olives

Tender chicken is simmered in a fragrant Moroccan spiced sauce and tossed with salty olives to create this tasty tagine. Serve your dish with a side of nutty almond couscous for an authentic weekend dinner.

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Serves 6

Prep

15M

Cook

1H 10M

Total

1H 25M

Ingredients

1.5 kilogram whole chicken, segmented, skin and fat removed

1 onion, finely sliced

3 clove garlic, crushed

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon minced ginger

1/2 teaspoon chilli powder

1 1/2 cup reduced-salt chicken stock

1 pinch saffron threads

1/2 cup green stuffed olives

120 gram baby spinach leaves

1/3 cup coriander leaves, roughly chopped

Almond couscous

1 1/2 cup couscous

1 1/2 cup boiling water

1/3 cup flaked almonds

2 tablespoon olive oil

1 tablespoon chopped preserved lemon

Method

1.Heat a large, heavy-based saucepan on high. Spray with oil. Cook chicken, in two batches, 2-3 minutes each side, until golden brown. Transfer to a plate.

2.In same pan, saute onion and garlic 4-5 minutes, until tender. Add spices. Cook, stirring, 1 minute, until aromatic.

3.Return chicken to pan. Add stock and saffron. Bring to boil. Reduce heat to low. Simmer, covered, 30 minutes.

4.Stir olives through and simmer, uncovered, further 15 minutes, until liquid has reduced slightly. Season to taste.

5.To make coucous: combine couscous with boiling water. Set aside 5 minutes. Fluff with a fork. Add flaked almonds, olive oil and preserved lemon.

6.Just before serving, stir spinach and coriander through. Serve with almond couscous.

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