Chicken, Olive and Lemon Tagine
Chicken, Olive and Lemon Tagine



  • 2 tsp oil
  • 1 chopped onion
  • 4 crushed garlic cloves
  • 5cm piece of ginger, grated
  • ½ tsp turmeric
  • 1 cinnamon stick
  • 4 chicken breasts, skin removed
  • Pinch of saffron
  • 600ml chicken stock
  • 1 lemon, zest and juice
  • Handful of mint and parsley, chopped
  • 250g couscous
  • 15g toasted pine nuts
  • 25g black olives
  • Fry the onion in the oil until softened, then add all but 1 tsp of the crushed garlic, the turmeric and ginger, then cook for 1 min. Add the chicken, saffron, lemon juice and stock, then season well and simmer for 20 mins until the meat is cooked and tender. Meanwhile, mix together the rest of the garlic, the lemon zest, parsley and mint in a small bowl to make a gremolata. Set aside.
  • Remove the chicken from the pan and set aside on a plate. Increase the heat of the stock mixture, and boil for 10 mins to reduce by half. Meanwhile, cook the couscous according to pack instructions, and when tender, stir through the pine nuts. Return the chicken to the pan with the olives and gremolata, then stir to combine. Serve with a heap of couscous and a scattering of herbs.
45 mins
4 serving

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