Moroccan chicken with fennel & olives

Nutrition and extra info

  • Healthy
  • Nutrition: Per serving

  • kcal714
  • fat25g
  • saturates5g
  • carbs56g
  • sugars9g
  • fibre20g
  • protein56g
  • salt0.8g
  • Ingredients
  • Method
  • Ingredients

  • ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fennel bulb, halved and thinly sliced, fronds reserved

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed flavour…

  • thumb-sized piece ginger, finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 large garlic cloves, chopped
  • 4 skinless chicken thigh fillets, halved and any fat trimmed

    Chicken

    chik-en

    Chicken’s many plus points – its versatility, as well as the ease and speed with which it…

  • ½ tsp ground cinnamon
  • ½ tsp turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground coriander
  • 400ml hot vegetable stock, made with 2 tsp bouillon powder
  • 2 tomatoes, cut into wedges

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 Kalamata or green olives, pitted and halved

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…

  • generous handful coriander, chopped, plus extra to serve
  • 70g wholewheat couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 400g can chickpeas, drained and rinsed
  • Method

    1. 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.

    2. 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.

    3. 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. 

    4. 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.

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