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Moroccan chicken and green olive and almond tagine with lemony pearl couscous
Moroccan chicken and green olive and almond tagine with lemony pearl couscous
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Authentic and flavorful Moroccan chicken tagine.
Ingredients:
  • 4 chicken thigh cutlets
  • 4 chicken drumsticks
  • 2 brown onions, cut into wedges
  • 1 cinnamon stick
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 2.50 gm sweet paprika
  • 2.50 gm ground ginger
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 800g butternut pumpkin, seeded, peeled, cut into 4cm pieces
  • 400g can chickpeas, rinsed, drained
  • 120g olive
  • 50g almond
  • 200g couscous
  • 1 lemon, zested and juiced
  • 125.00 ml coarsely chopped coriander
Instructions:
  • Preheat the oven to 160C. Heat oil in a flameproof casserole dish over high heat. Brown the chicken in two batches, cooking for 2-3 minutes on each side until golden brown. Transfer the chicken to a plate.
  • Saute the onion in the pan until lightly golden, about 5 minutes. Stir in the cinnamon, cumin, coriander, paprika, and ginger; cook until fragrant, about 1 minute. Add the chicken back to the pan with the stock and bring to a simmer. Remove from heat and stir in the pumpkin and chickpeas.
  • Bake for 40 minutes or until the chicken is fully cooked and the pumpkin is tender. Stir in green olives and almonds, then season with salt and pepper.
  • While the couscous is cooking in a saucepan of boiling water for 10 minutes or until tender, drain it well. Transfer the cooked couscous to a bowl and mix in lemon zest, 1 tablespoon of lemon juice, oil, and coriander. Give it a good toss to combine everything, and then serve it alongside the chicken tagine.

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