Moroccan chicken with fennel & olives
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- ½ lemon
- 1 tbsp rapeseed oil
- 1 large onionfinely chopped
- 1 fennel bulbhalved and thinly sliced, fronds reserved
- thumb-sized piece gingerfinely chopped
- 2 large garlic cloveschopped
- 4 skinless chickenthigh fillets, halved and any fat trimmed
- ½ tsp groundcinnamon
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400ml hot vegetable stockmade with 2 tsp bouillon powder
- 2 tomatoescut into wedges
- 6 Kalamata or green olivespitted and halved
- generous handful corianderchopped, plus extra to serve
- 70g wholewheat couscous
- 400g can chickpeasdrained and rinsed
Nutrition: Per serving
- kcal714
- fat25g
- saturates5g
- carbs56g
- sugars9g
- fibre20g
- protein56g
- salt0.8g
Method
step 1
Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
step 2
Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
step 3
Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
step 4
Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.
