Tagine Chicken with Vegetables, Olives and Lemon
Ingredients
- Ingredients
- 1 chicken (approximately 1.4 kg)
- 1 carrot
- 2 onions
- 1 garlic clove
- 100 grams pickled lemons (from a store, in jar or can)
- ½ tsp Cumin
- ½ tsp ground ginger
- 1 pinch Saffron
- 400 milliliters Chicken broth
- 250 grams Couscous (Instant)
- 250 milliliters Vegetable broth
- 100 grams chickpeas (canned)
- 1 small Zucchini
- 150 grams various Olives (black and green)
- lemon juice
- salt
- freshly ground peppers
- 1 Tbsp sliced almonds
- fresh cilantro (for garnish)
Preparation steps
Rinse the chicken, pat dry and divide into 8 pieces. Peel the carrot and cut into slices. Peel the onions and garlic and chop finely. Cut the lemon into slices. Mix together with the onion, garlic and carrot slices into the broiler meat and add with the spices in a tagine. Pour in the cold poultry broth. Install cover, bring to a boil and simmer for 30 minutes.
Pour boiled vegetable broth over couscous and swell about 10 minutes, then loosen with a fork.
Rinse the chickpeas in a colander and drain well. Trim the zucchini, rinse and cut into bite-size pieces. Add zucchini, olives and chickpeas to the tagine, mix in and cook another 5-10 minutes. Season with lemon juice, salt and pepper and arrange on the couscous. Serve garnished with sliced almonds and fresh cilantro.
