FREE RANGE CHICKEN, FENNEL & OLIVE TAGINE

FREE RANGE CHICKEN, FENNEL & OLIVE TAGINE

A tagine is a one pot Moroccan stew… Perfect for winter! This one combines free range chicken with the classic combination of fennel, tomato (cherry for sweetness) and olives. Keep the recipe card! 

40 Minutes. Free Range. Sugar Free. One pot winter goodness.

Serves 2.

Ingredients
400g free range skinless chicken thighs 
1/5 tablespoon Sami’s Kitchen shish tawook spice 
1 clove of garlic
1 small red onion
1 small fennel
1 small natural chicken stock cube
1 tin cherry tomatoes
10 black olives pitted
3 sprigs coriander
1 lemon
3/4 cup couscous

Prepare chicken & vegetables
Cut each thigh fillet into bite size pieces. Finely slice the garlic, peel and cut the onion in half then slice into 5mm strips. Trim both ends of the fennel, halve lengthways and then slice into 5mm strips. Place stock cube in cup or small jug and add 1/2 cup of hot tap water, stir to dilute.

Sear chicken & sauté vegetables 
Heat a tagine or heavy based pot on a medium heat with enough oil to cover the base. Add thigh fillets and lightly brown them on all sides. Remove and set aside in a bowl. Add onion, fennel, garlic, olives and spice mix to pot and sauté for 1 to 2 minutes. Stir to coat the vegetables 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 the pan, pour over stock and tomatoes, stir and bring to the boil. Season with salt and pepper and reduce heat to a low simmer and cook it whilst covered for 20 minutes. Check after 15 minutes to ensure that the pan does not dry out.

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

To serve
Fluff couscous with a fork and place on plate. Top with chicken tagine and garnish with chopped coriander leaves and a squeeze of lemon if you wish.

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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

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October 29, 2015 by Timothy Ryder
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