Cook the Tagine & Couscous separately & serve together. The last 5 ingredients and last step description are for the couscous.
Nutrition per serving
- 3 tbsp olive oil
- 2 onions, thinly sliced lengthways
- 3 garlic cloves
- ½tsp saffron, in a little warm water
- Juice of ½ lemon
- 2 small preserved lemons (optional)
- 2 tbsp chopped parsley
- 6 chicken thighs (or chicken breast)
- 3 tbsp olives
- 1 ¼ Couscous
- 1 ¼ Boiling water
- Salt to taste
- 2 tbsp Olive Oil
- 1 ½ tbsp butter
Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. Mash the garlic with ½tsp salt and add to the pan.
Sprinkle over the saffron, followed by the lemon juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers. Add the parsley and toss it all together well.
Arrange the chicken on top and scatter over the olives. Pour 300ml chicken stock into the pan, cover tightly and simmer very gently for about 45 minutes (if you are using chicken breast cook for 15 min to 20 min) until the chicken is cooked through.
Season to taste and top with the remaining preserved lemon, chopped.
In a medium saucepan, combine the water with the butter, olive oil and salt and bring to a boil. Add the couscous, cover and remove from the heat. Let stand 5 minutes. Using a fork, fluff the couscous and serve.