Nutrition and extra info
Nutrition: Per serving
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Like Marmite, fennel is something that you either love or hate – its strong aniseed flavour…
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times…
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
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.
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