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Lemony Chicken Stew with Giant Couscous

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
1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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.

9

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

10

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

11

Stir in some parsley before serving.

Nutrition Facts

2 servings

Serving size

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