Moroccan Chicken Tagine with Buffet Calamata Style Olives, Couscous & Fresh Salad

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Moroccan Chicken Tagine with Buffet Calamata Style Olives, Couscous & Fresh Salad

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Ingredients

  • 2 tablespoons of extra virgin olive oil
  • 8 free-range chicken thighs
  • 1 large onion, sliced
  • 5 cloves fresh garlic, finely chopped
  • 1 teaspoon of sweet paprika
  • 1 teaspoon ground cumin
  • Half a teaspoon of fennel seeds
  • Half a teaspoon of ground coriander
  • A quarter teaspoon of cayenne pepper
  • A quarter teaspoon of ground cinnamon
  • 2 large ripe tomatoes, diced
  • 2 cups good-quality chicken stock
  • 3 medium carrots, cut into bite-sized chunks
  • A handful of Buffet Calamata Style Olives, halved
  • 1 teaspoon of lemon zest
  • 1 tablespoon of fresh lemon juice
  • 2 tablespoon honey
  • Ground sea salt & black pepper (to taste)
  • A small handful of chopped fresh parsley or coriander
  • 1 box couscous (cooked according to package instructions)
  • 2 large tomatoes, diced
  • 2 green onions, finely diced
  • 1 small yellow pepper, finely diced
  • Fresh flat-leaf parsley or coriander, roughly torn
  • Extra virgin olive oil, fresh lemon juice, salt & black pepper (for dressing)

Method

  1. Heat the olive oil in a large casserole dish over medium-high heat. Season the chicken with salt and pepper, then sear for about 5 minutes until golden. Remove and set aside.
  2. Lower the heat, discard excess oil, and sauté the onion and garlic for 2 minutes. Add the spices and cook for 1-2 minutes until fragrant.
  3. Stir in the tomatoes and cook for 5 minutes. Add the chicken stock, honey, and lemon zest, then bring to a gentle boil. Return the chicken, cover, and simmer for 5 minutes.
  4. Meanwhile, cook the couscous according to the package instructions.
  5. Add the carrots to the tagine, cover, and simmer for 15-20 minutes until the chicken is cooked through and the carrots are tender.
  6. Stir in the Buffet Calamata Style Olives, lemon juice, and fresh parsley. Adjust seasoning if needed.
  7. For the salad, toss the chopped tomatoes, green onion, and yellow pepper with parsley or coriander. Drizzle with olive oil, lemon juice, salt, and pepper.
  8. Serve the tagine over couscous with the fresh salad on the side.
  9. Enjoy with a chilled glass of white wine.

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