Nutrition and extra info
Nutrition: Per serving
Ingredients
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Fennel bulb
Like Marmite, fennel is something that you either love or hate – its strong aniseed flavour…
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Chicken
chik-en
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
Turmeric
term-er-ik
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
Cumin
q-min
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
Tomato
toe-mart-oh
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Olive
ol-liv
Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…
Couscous
koos-koos
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
Method
Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.
Source: Read Full Article