Chicken

Chicken and lemon tagine

Name: Chicken and lemon tagine recipe
Yield: 4
Ingredients: 1 tbs olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed or grated; 1 carrot, finely diced; 1 celery stalk, finely diced; 1/4 tsp ground ginger; 1/4 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1/4 tsp ground cinnamon; 600g boneless chicken thighs, diced; 400g can diced tomatoes; 400g can chickpeas, drained and rinsed; 1 bay leaf; 1/4 tsp salt; Finely grated zest of 1 lemon; 2 cups (370g) couscous; Pinch of dried chilli flakes; 100g plain or Greek yoghurt; Fresh coriander, to serve

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https://healthimprovements.info/recipes/chicken-lemon-tagine-recipe/n4h7d49l

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This is a great introduction to Middle Eastern flavours for children, according to Gaby Chapman and Jen Petrovic. This recipe is an edited extract from Plan, Buy, Cook by Gaby Chapman and Jen Petrovic (published by Hardie Grant, $29.99).

1 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed or grated
1 carrot, finely diced
1 celery stalk, finely diced
1/4 tsp ground ginger
1/4 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
600g boneless chicken thighs, diced
400g can diced tomatoes
400g can chickpeas, drained and rinsed
1 bay leaf
1/4 tsp salt
Finely grated zest of 1 lemon
2 cups (370g) couscous
Pinch of dried chilli flakes
100g plain or Greek yoghurt
Fresh coriander, to serve

Method

1.

Heat the olive oil in a saucepan and fry the onion, garlic, carrot and celery. Add a little water (1-2 tbs) and cook for 10 minutes.
2.

Add the spices and cook, stirring, for 2 minutes. Add the chicken and cook until browned, then add the tomato and chickpeas, and enough water to cover the meat, followed by the bay leaf, then season with salt and pepper. Bring to the boil and simmer for 30 minutes.
3.

Add the lemon zest to the tagine and adjust the seasoning if required. If you’ve doubled the recipe, split the mixture in two and allow the extra meal to cool to room temperature. Refrigerate overnight before freezing for later use.
4.

Half-fill a saucepan with water and bring it to the boil. Place couscous in a bowl, add 3/4 cup (180ml) boiling water and stir with a fork until all water is absorbed and the grains have separated.
5.

Tip the couscous into a sieve, place on the pan of boiling water (don’t let it touch the water), cover and steam for 5-10 minutes until fluffy.
6.

Sprinkle tagine with dried chilli flakes, serve with couscous and yoghurt, and top with coriander.