Green Olive and Almond Moroccan Chicken Tagine with Lemony Pearl Couscous

92%

Servings

4

Prep

20 min

Cook

1 hr

Vote

Like 22

Ingredients

  • 1 tbsp ‏Olive oil
  • 4 ‏Chicken thigh cutlets
  • 4 ‏Chicken drumsticks
  • 2 ‏Brown onions, cut into wedges
  • 1 ‏Cinnamon stick
  • 2 tsp ‏Ground cumin
  • 1 tsp ‏Ground coriander
  • 1 tsp ‏Sweet paprika
  • 1 tsp ‏Ground ginger
  • 4 cups (1 litre) ‏Chicken stock
  • 800 grams ‏Butternut pumpkin, seeded, peeled, cut into 4 cm pieces
  • 400 grams ‏Can chickpeas, rinsed, drained
  • 1 cup (120 grams) ‏Green olives
  • 1/2 cup (50 grams) ‏Toasted blanched almonds
  • 1 cup (200 grams) ‏Pearl couscous (Pearl couscous)
  • 1 ‏Lemon (Pearl couscous)
  • 1 tbsp ‏Olive oil (Pearl couscous)
  • 1/2 cup ‏Coarsely chopped coriander (Pearl couscous)
  1. Preheat oven to 160°C.
  2. Heat oil in a flameproof casserole dish over high heat.
  3. First add half chicken and cook for 2-3 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining chicken.
  4. Add onion to the pan and cook, stirring, for 5 minutes or until lightly golden. Add cinnamon, cumin, ground coriander, paprika and ginger; cook, stirring, for 1 minute or until aromatic. Return the chicken with the stock; bring to a simmer. Remove from heat. Add the pumpkin and chickpeas.
  5. Bake for 40 minute or until chicken is cooked through and pumpkin is tender. Add green olive and almonds and season with salt and pepper.
  6. Meanwhile, to make couscous, cook couscous in a saucepan of boiling water for 10 minutes or until tender. Drain well. Transfer to a bowl. Add lemon zest and 1 tbps lemon juice, oil and coriander. Toss to combine. Serve with chicken tagine.

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