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Categories:
olive oil chicken onion clove garlic ginger ground cumin ground coriander ground sweet paprika ground cinnamon saffron threads flour chicken stock green olives preserved lemons cilantro couscous boiling water
Viewed: 46 - Published at: 5 years agoIngredients
- 1 tbsp olive oil
- 8 None chicken thighs
- 1 None onion, finely chopped
- 2 clove garlic, crushed
- 2 tsp finely grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground sweet paprika
- 1/4 tsp ground cinnamon
- 1 pinch saffron threads
- 2 tsp plain flour
- 1/2 cup chicken stock
- 7 oz whole green olives (about 1 1/3 cups)
- 2 tbsp preserved lemons, chopped
- 3 tbsp chopped cilantro
- 1/3 cup couscous
- 1/2 cup boiling water
Method
- Heat oil in a large saucepan on high. Brown chicken in 2 batches for 2-3 minutes. Set aside.
- Add onion, garlic, ginger and spices. Saute for 2-3 minutes, until onion is tender. Add flour. Cook, stirring, for 1 minute.
- Gradually blend in stock and bring to boil. Return chicken to pan. Simmer, covered, for 30 minutes until chicken is tender and cooked through. Stir through olives, preserved lemons and 2 tablespoons cilantro. Cool.
- Combine couscous in a large bowl with boiling water. Cover with plastic wrap. Stand for 5 minutes. Fluff couscous with a fork, add remaining cilantro, stir through, and cool.
- Serve chicken tagine with couscous.
