Name: Lemony Chicken Stew with Giant Couscous
Yield: 2 servings
Ingredients: 1 tbsp Olive oil; 2 Onions, chopped; 500 g Chicken breast fillets, chopped into small chunks; 3 tbsp Tagine paste; 400 g Chopped tomatoes with mixed olives; 1 Small handful of fresh oregano, leaves picked and chopped; 2 Preserved lemons,flesh removed, skin rinsed, and finely chopped; 2 tbsp Clear honey; 1 Chicken stock cube; 200 g Giant couscous; 1 Handful of fresh parsley, chopped

AuthorEmily GrayCategoryChicken, Emily\'s Kitchen & Bar, Main

Yields2 Servings

1 tbsp Olive oil

2 Onions, chopped

500 g Chicken breast fillets, chopped into small chunks

3 tbsp Tagine paste

400 g Chopped tomatoes with mixed olives

1 Small handful of fresh oregano, leaves picked and chopped

2 Preserved lemons,flesh removed, skin rinsed, and finely chopped

2 tbsp Clear honey

1 Chicken stock cube

200 g Giant couscous

1 Handful of fresh parsley, chopped

Heat the oil in a large, flameproof casserole dish with a lid.

Add the onions and cook for 10 minutes, until starting to caramelise.

Push the onions to one side of the dish, then add the chicken.

Cook over a high heat for 5 minutes or so, until the chicken is Browning.

Add the tagine paste, tomatoes, oregano, preserved lemons, and honey, then crumble in the stock cube.

Fill 1 of the tomato cans halfway up with water, then pour this into the dish.

Season well with a little salt and plenty of black pepper.

Give everything a good stir, then cover with the lid and simmer for 40 minutes on a gentle bubble, or up to 4 hours on a very low heat if you are eating at different times.

Add the couscous 10 minutes before you are ready to serve.

Cover, and simmer for 10 minutes, or until cooked.

Stir in some parsley before serving.

Ingredients