Lemon, olive & chicken tagine

Lemon, olive & chicken tagine

The lemon juice and zest combined with Moroccan spices give this dish wonderful fragrance and flavour.

By , 21 September 2015
Lemon, olive & chicken tagine
  • Ready in: 70 mins
  • Serves: 4
  • Price: £2.00 per serving
Nutritional Info
Each 317g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt high
  • Energy 1796KJ 429KCAL
of your reference intake.
Typical energy values per 100g: 567kJ/135kcal.
  • 2 tbsp olive oil
  • 2 chicken breasts, with skin, halved
  • 4 chicken drumsticks
  • 1 onion, chopped
  • 1 level tsp paprika
  • 1 level tsp ground coriander
  • 1 level tsp cumin
  • 1⁄2 tsp chilli powder
  • 325ml hot chicken stock
  • 1 lemon, zest and juice of
  • 1 tsp honey
  • 150g fine green beans
  • 2 level tsp cornflour
  • 12 Pitted green olives
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh coriander, chopped
  • Heat the oil in a frying pan and cook the chicken until golden all over. Transfer to a large pan, leaving the fat in the frying pan. Set aside. Add the onion to the frying pan and cook until soft. Stir in the paprika, coriander, cumin, chilli powder and 2 tbsp water. Cook over a low heat for 1 minute. Add to the chicken with the stock, lemon zest and juice and honey.

  • Bring the tagine to the boil, then cover and simmer for 35 minutes.

  • Add the beans and cook for another 5 minutes. Remove the lemon zest.

  • Mix the cornflour to a paste with a little water and stir into the stock until thickened. Add the olives, parsley and fresh coriander.

  • Serve with couscous.