Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous
Nutrition and extra info
- Healthy
Nutrition: Per serving
- kcal714
- fat25g
- saturates5g
- carbs56g
- sugars9g
- fibre20g
- protein56g
- salt0.8g
Ingredients
- ½ lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large onion, finely chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 fennel bulb, halved and thinly sliced, fronds reserved
Fennel bulb
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- thumb-sized piece ginger, finely chopped
Ginger
jin-jerMainly 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
Chicken
chik-enChicken's many plus points - its versatility, as well as the ease and speed with which it…
- ½ tsp ground cinnamon
- ½ tsp turmeric
Turmeric
term-er-ikTurmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp ground cumin
Cumin
q-minAn 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
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 6 Kalamata or green olives, pitted and halved
Olive
ol-livWidely grown all over the Mediterranean, where they've been cultivated since biblical times…
- generous handful coriander, chopped, plus extra to serve
- 70g wholewheat couscous
Couscous
koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 400g can chickpeas, drained and rinsed
Method
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.
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