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Moroccan chicken with fennel & olives

Moroccan chicken with fennel & olives on a plate

Moroccan chicken with fennel & olives

Name: Moroccan chicken with fennel & olives
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: Moroccan
Ingredients: ½ lemon; 1 tbsp rapeseed oil; 1 large onion finely chopped; 1 fennel bulb halved and thinly sliced, fronds reserved; thumb-sized piece ginger finely chopped; 2 large garlic cloves chopped; 4 skinless chicken thigh fillets, halved and any fat trimmed; ½ tsp ground cinnamon; ½ tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 400ml hot vegetable stock made with 2 tsp bouillon powder; 2 tomatoes cut into wedges; 6 Kalamata or green olives pitted and halved; generous handful coriander chopped, plus extra to serve; 70g wholewheat couscous; 400g can chickpeas drained and rinsed

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4 out of 5.20 ratingsRate

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Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous

Healthy

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Ingredients

Nutrition

Units:

MetricUS

½ lemon
1 tbsp rapeseed oil
1 large onion

finely chopped
1 fennel bulb

halved and thinly sliced, fronds reserved
thumb-sized piece ginger

finely chopped
2 large garlic cloves

chopped
4 skinless chicken

thigh fillets, halved and any fat trimmed
½ tsp ground

cinnamon
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
400ml hot vegetable stock

made with 2 tsp bouillon powder
2 tomatoes

cut into wedges
6 Kalamata or green olives

pitted and halved
generous handful coriander

chopped, plus extra to serve
70g wholewheat couscous
400g can chickpeas

drained and rinsed

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Nutrition: Per serving

kcal714
fat25g
saturates5g
carbs56g
sugars9g
fibre20g
protein56g
salt0.8g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2019

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A star rating of 4 out of 5.20 ratings

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