Recipes
Lemon, olive & chicken tagine
The lemon juice and zest combined with Moroccan spices give this dish wonderful fragrance and flavour.
The lemon juice and zest combined with Moroccan spices give this dish wonderful fragrance and flavour.
(7 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: £2.00 per serving
Nutritional Information
Each 317g serving contains
Energy
1797kj
429kcal
1797kj
429kcal
21%
Fat
21g
21g
High
29%
29%
Saturates
4.9g
4.9g
Med
24%
24%
Sugars
4.8g
4.8g
Low
5%
5%
Salt
1.9g
1.9g
High
32%
32%
of your reference intake.
Typical energy values per 100g:
567kj/136kcal
Typical energy values per 100g:
567kj/136kcal
Ingredients
2 tbsp olive oil
2 chicken breasts, with skin, halved
4 chicken drumsticks
1 onion, chopped
1 level tsp paprika
1 level tsp ground coriander
1 level tsp cumin
1⁄2 tsp chilli powder
325ml hot chicken stock
1 lemon, zest and juice of
1 tsp honey
150g fine green beans
2 level tsp cornflour
12 Pitted green olives
2 tbsp fresh parsley, chopped
2 tbsp fresh coriander, chopped
Method
1
Heat the oil in a frying pan and cook the chicken until golden all over. Transfer to a large pan, leaving the fat in the frying pan. Set aside. Add the onion to the frying pan and cook until soft. Stir in the paprika, coriander, cumin, chilli powder and 2 tbsp water. Cook over a low heat for 1 minute. Add to the chicken with the stock, lemon zest and juice and honey.
2
Bring the tagine to the boil, then cover and simmer for 35 minutes.
3
Add the beans and cook for another 5 minutes. Remove the lemon zest.
4
Mix the cornflour to a paste with a little water and stir into the stock until thickened. Add the olives, parsley and fresh coriander.
5
Serve with couscous.