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How to make Moroccan chicken and green olive and almond tagine with lemony pearl couscous

Yield = 6
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

  • 1 tbs olive oil
  • 4 chicken thigh cutlets
  • 4 chicken drumsticks
  • 2 brown onions, cut into wedges
  • 1 cinnamon stick
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tsp ground ginger
  • 4 cups (1 litre) Massel chicken style liquid stock
  • 800g butternut pumpkin, seeded, peeled, cut into 4cm pieces
  • 400g can chickpeas, rinsed, drained
  • 1 cup (120g) green olives
  • 1/2 cup (50g) toasted blanched almonds

Pearl couscous

  • 1 cup (200g) pearl couscous
  • 1 lemon, zested and juiced
  • 1 tbs olive oil
  • 1/2 cup coarsely chopped coriander

Method

  • Step 1 Preheat oven to 160C. Heat oil in a flameproof casserole dish over high heat. Add half the chicken and cook for 2-3 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining chicken.
  • Step 2 Add onion to the pan and cook, stirring, for 5 minutes or until lightly golden. Add cinnamon, cumin, ground coriander, paprika and ginger; cook, stirring, for 1 minute or until aromatic. Return the chicken with the stock; bring to a simmer. Remove from heat. Add the pumpkin and chickpeas.
  • Step 3 Bake for 40 minute or until chicken is cooked through and pumpkin is tender. Add green olive and almonds and season with salt and pepper.
  • Step 4 Meanwhile, to make couscous, cook couscous in a saucepan of boiling water for 10 minutes or until tender. Drain well. Transfer to a bowl. Add lemon zest and 1 tbs lemon juice, oil and coriander. Toss to combine. Serve with chicken tagine.