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Moroccan chicken with fennel & olives on a plate

Moroccan chicken with fennel & olives

Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous

  • Healthy
Nutrition: Per serving
NutrientUnit
kcal714
fat25g
saturates5g
carbs56g
sugars9g
fibre20g
protein56g
salt0.8g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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. 

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, August 2019

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Overall rating

Rating: 4 out of 5.13 ratings

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