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Spiced chicken tagine
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Prepare ahead for effortless entertaining with this flavorful tagine.
Ingredients:
  • 18.20 gm olive oil
  • 1.6kg skinless chicken thigh cutlets
  • 2 medium brown onions, chopped
  • 4 medium carrots, halved lengthways, cut into 4cm pieces
  • 4 garlic cloves, crushed
  • 6cm piece fresh ginger, peeled, finely grated
  • 2 tsp ground coriander
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground turmeric
  • 765.00 gm chicken style liquid stock
  • 187.50 ml pearl couscous
  • 4 x 8cm strips lemon rind
  • 125.00 ml pitted Sicilian olives
  • 420g can chickpeas, drained, rinsed
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. In a large, deep frying pan over medium-high heat, heat oil and cook chicken in batches for 3 minutes on each side until browned. Transfer the browned chicken to a 6cm-deep, 3.8 litre-capacity baking dish.
  • Sauté onion until softened. Stir in carrot for 5 minutes. Add garlic, ginger, cumin, coriander, cinnamon, turmeric, and cook until fragrant. Pour in stock and bring to a boil. Combine couscous and lemon rind with chicken in a baking dish. Pour the stock mixture over the chicken. Cover with foil and bake.
  • Bake for 30 minutes or until chicken is perfectly cooked, then add olives and chickpeas for the final 10 minutes. Remove and discard lemon rind, season with pepper, and serve.

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