Moroccan chicken tagine

Recipe~Finder

Cooking time: More than 1 hour

Healthy options: Low carb; Low cholesterol; Low fat; Low GI; Healthy

Serves: 4

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By Jane Kennedy

Ingredients

4 small skinless chicken fillets
2 tablespoons chermoula paste
juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, thinly sliced
1 small knob of ginger, peeled and finely grated
½ lemon, finely sliced
½ cup pitted green olives
1 cinnamon stick
500ml salt-reduced chicken stock
coriander leaves

Preparation method

Place the chicken fillets in a zip-lock bag with the chermoula paste and lemon juice and squeeze and squish it all around so the chicken is evenly coated.

Refrigerate for 10–15 minutes for the flavours to infuse.

Heat the oil in a large, heavy-based casserole dish or tagine and fry the onion, garlic and ginger for around 2 minutes, taking care not to burn them. Add the
chicken to the pan and cook on a medium–high heat for 2–3 minutes, or until the chicken turns golden. Add the lemon slices, olives, cinnamon stick and stock and bring to the boil.

Once it starts to bubble, lower the heat and simmer gently for 1 hour with the lid on.

When ready to serve, take out the cinnamon stick and divide the tagine between 4 warmed plates.

Sprinkle with coriander leaves and serve.

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