Chicken Main

Chicken and lemon tagine with pomegranate couscous

Name: Diana Chan chicken lemon tagine pomegranate couscous
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1/4 cup (20g) each sweet paprika and ground coriander; 1 tbs ground turmeric; 1 tsp each garlic powder, ground ginger and ground cinnamon; 1 pinch saffron threads; 650g chicken thigh fillets; 2 tomatoes, chopped; 1 onion, thinly sliced; 3 garlic cloves, crushed; 1 tbs finely grated ginger; 1/4 cup (90g) preserved lemon, finely chopped; 1 cup (120g) green Sicilian olives; 4 cups (1L) chicken stock; 200g pearl couscous; Seeds from 1 pomegranate; 1/2 cup (70g) slivered almonds, toasted; 1/2 cup (70g) semi-dried tomatoes in oil, drained, finely chopped; 1 bunch flat-leaf parsley, leaves picked, finely chopped, plus extra sprigs to serve; Coriander leaves and Greek yoghurt, to serve

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20m

Chicken and lemon tagine with pomegranate couscous

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by Diana Chan

Apr 20, 2018

Marrakesh proves magical for MasterChef winner Diana Chan as she discovers the romance of the old city and the joys of cooking in a tagine.

1/4 cup (20g) each sweet paprika and ground coriander
1 tbs ground turmeric
1 tsp each garlic powder, ground ginger and ground cinnamon
1 pinch saffron threads
650g chicken thigh fillets
2 tomatoes, chopped
1 onion, thinly sliced
3 garlic cloves, crushed
1 tbs finely grated ginger
1/4 cup (90g) preserved lemon, finely chopped
1 cup (120g) green Sicilian olives
4 cups (1L) chicken stock
200g pearl couscous
Seeds from 1 pomegranate
1/2 cup (70g) slivered almonds, toasted
1/2 cup (70g) semi-dried tomatoes in oil, drained, finely chopped
1 bunch flat-leaf parsley, leaves picked, finely chopped, plus extra sprigs to serve
Coriander leaves and Greek yoghurt, to serve

Method

1.

To make spice mix, combine spices in an airtight container.
2.

Place saffron and 2 tbs water in a bowl and stand to infuse.
3.

Toss chicken and 1/4 cup (20g) spice mix in a bowl and stand for 30 minutes to marinate (remaining spice can be stored, in an airtight container, for up to 3 months).
4.

Preheat the oven to 180°C.
5.

Toss tomato, onion, garlic and ginger in a tagine or ovenproof saucepan with a fitted lid. Top with chicken, scatter with lemon, olives, 2 cups (500ml) stock and saffron mixture. Cover and cook for 1 hour or until chicken is cooked through.
6.

Meanwhile, in a saucepan, boil couscous in remaining 2 cups (500ml) stock for 8 minutes or until all liquid is absorbed. Stand for 5 minutes to cool slightly. Stir through pomegranate, almonds, semi-dried tomato and parsley. Scatter tagine with coriander and serve with couscous and yoghurt.