Buffet Olives - Moroccan Chicken Tajine with Buffet Calamata Style Olives, Couscous & Salad - The largest Table Olive producer in South Africa

Buffet Olives - Moroccan Chicken Tajine with Buffet Calamata Style Olives, Couscous & Salad - The largest Table Olive producer in South Africa

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Moroccan Chicken Tajine with Buffet Calamata Style Olives, Couscous & Salad

INGREDIENTS

2 tablespoon extra virgin olive oil 8 x pieces free-range chicken thighs 1 x box couscous (cooked to box instructions) 1 x large onion (medium sliced) 5 cloves fresh garlic (finely chopped) 1 teaspoon sweet paprika 1 teaspoon ground cumin 1/2 teaspoon fennel seeds 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon 2 x large ripe tomatoes (diced) 2 x cups good quality chicken stock 3 x medium carrots (cut into bite-sized chunks) A handful of Buffet Calamata Style Olives (cut in half) 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 x tablespoons honey Ground sea salt & black pepper A small handful of chopped fresh parsley (or coriander according to taste)

METHOD

Heat the olive oil in a large casserole dish (with lid) on medium-high heat. Spice the chicken with salt and pepper. Add chicken pieces and cook, turning, for 5 mins or until the skin is golden and beginning to crisp. Remove the chicken and transfer to a plate. Turn down the heat, remove any excess oil & add the onion and garlic and cook gently for 2 mins or until the onion slices start to soften. Then add all your spices and stir-fry for 1-2 min or until fragrant. Add the tomatoes and cook for another 5 min. Stir in the stock, honey & lemon zest and bring to a boil. Add the chicken back in, reduce the heat to medium-low, cover and simmer for 5 min. Cook your couscous according to the box instructions and allow to rest. Add the carrots to the chicken, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 15-20 minutes more. Stir in the olives, lemon zest, lemon juice, and parsley. Taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if needed. Serve with the couscous and a salad of chopped tomatoes, finely diced green onion, finely diced yellow pepper and roughly torn fresh flat-leaf parsley or coriander (according to taste). Dress the salad with some good quality extra virgin olive oil, a squeeze of fresh lemon juice and a pinch of salt and black pepper. Serve the chicken on top of the couscous and with the salad on the side.

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INGREDIENTS

2 tablespoon extra virgin olive oil 8 x pieces free-range chicken thighs 1 x box couscous (cooked to box instructions) 1 x large onion (medium sliced) 5 cloves fresh garlic (finely chopped) 1 teaspoon sweet paprika 1 teaspoon ground cumin 1/2 teaspoon fennel seeds 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon 2 x large ripe tomatoes (diced) 2 x cups good quality chicken stock 3 x medium carrots (cut into bite-sized chunks) A handful of Buffet Calamata Style Olives (cut in half) 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 x tablespoons honey Ground sea salt & black pepper A small handful of chopped fresh parsley (or coriander according to taste)

METHOD

Heat the olive oil in a large casserole dish (with lid) on medium-high heat. Spice the chicken with salt and pepper. Add chicken pieces and cook, turning, for 5 mins or until the skin is golden and beginning to crisp. Remove the chicken and transfer to a plate. Turn down the heat, remove any excess oil & add the onion and garlic and cook gently for 2 mins or until the onion slices start to soften. Then add all your spices and stir-fry for 1-2 min or until fragrant. Add the tomatoes and cook for another 5 min. Stir in the stock, honey & lemon zest and bring to a boil. Add the chicken back in, reduce the heat to medium-low, cover and simmer for 5 min. Cook your couscous according to the box instructions and allow to rest. Add the carrots to the chicken, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 15-20 minutes more. Stir in the olives, lemon zest, lemon juice, and parsley. Taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if needed. Serve with the couscous and a salad of chopped tomatoes, finely diced green onion, finely diced yellow pepper and roughly torn fresh flat-leaf parsley or coriander (according to taste). Dress the salad with some good quality extra virgin olive oil, a squeeze of fresh lemon juice and a pinch of salt and black pepper. Serve the chicken on top of the couscous and with the salad on the side.