This is a classic Moroccan dish made in super fast time. Succulent, tender, and full of flavour. P.S you don't need a Tagine to make this dish. Just a pot and a lid! 

30 Minutes. Sugar Free. Dairy Free.

Serves 2.

400g free range chicken thigh
10 green olives
1 medium brown onion
2 cloves of garlic
1 lemon
3 sprigs coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 teaspoon found coriander
1 small natural chicken stock cube
1/2 cup couscous
1 tomato
1 Lebanese cucumber

Prepare chicken & vegetables
Cut each thigh fillet into large bite size pieces. Finely slice garlic, peel and cut onion in half and slice into 5mm strips. Thinly slice half of the lemon (remove pips). Place stock cube in cup or small jug and add 3/4 cup of hot tap water, stirring to dilute.

Sear chicken
On medium heat add a drizzle of olive oil to tagine or heavy based pot. Add thigh fillets and gently brown on all sides. Remove and drain on absorbent paper.

Saute vegetables
Add onion, garlic, olives and spice mix to pot and sauté for 1 minute on medium to low heat. Stir to coat the veg and to ensure the spices do not burn. Add a splash or two of water if the pan feels dry.

Finish tagine
Return chicken to tagine or pot, add slices of the lemon, pour over chicken stock and bring to the boil. Season with salt and pepper and immediately reduce heat to a low simmer and cook covered for 20 minutes.

Prepare couscous
Using your kettle bring 1.5 cups of water to the boil. Place couscous in a bowl, pour over boiling water over couscous. Cover with cling wrap and leave to rest for 10 minutes.

Make salad
Roughly chop the tomato, cucumber and combine in a bowl. Squeeze over a little juice from remaining lemon, drizzle with olive oil and season with salt and pepper. 

To serve
Fluff couscous with a folk and place on plate. Top with chicken tagine and garnish with chopped coriander leaves and a squeeze of extra lemon if you wish. Serve salad in side bowl.


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October 29, 2015 by Timothy Ryder
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