- ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 fennel bulb, halved and thinly sliced, fronds reserved
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- thumb-sized piece ginger, finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 large garlic cloves, chopped
- 4 skinless chicken thigh fillets, halved and any fat trimmed
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- ½ tsp ground cinnamon
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1 tsp ground coriander
- 400ml hot vegetable stock, made with 2 tsp bouillon powder
- 2 tomatoes, cut into wedges
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 6 Kalamata or green olives, pitted and halved
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- generous handful coriander, chopped, plus extra to serve
- 70g wholewheat couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 400g can chickpeas, drained and rinsed
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.
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.
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.
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.