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Moroccan
stews are called tagines because they're traditionally made
in a glazed earthenware pot with a cone-shaped lid called
a tagine. However, a large saucepan works just as well. This
tasty chicken and olive tagine is served over a bed of almond-studded
couscous.
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| 3
tablespoons extra
virgin olive oil |
| 1
red onion—finely chopped |
| 1
green pepper (capsicum)—deseeded and finely
chopped |
| 2
cloves garlic—finely
chopped |
| 1
teaspoon cumin |
| 1
teaspoon paprika |
| ¼
teaspoon ground ginger |
| ¼
teaspoon cinnamon |
| 1
teaspoon sea salt |
| ½
teaspoon ground black pepper |
| ½
cup chicken stock |
| 14
oz (420g) canned tomatoes—chopped |
| 12
oz (360g) skinless chicken breast—cut into bite-sized
pieces |
| 8
pitted black olives—halved |
| 1
tablespoon lemon juice |
| 2
tablespoons finely chopped fresh flat-leaf parsley |
| 1
cup couscous |
| 1
cup boiling water |
| 3
tablespoons flaked almonds |
HEAT
2 tablespoons of the oil in a large saucepan over a medium
heat and cook the onion and green pepper for 6 minutes, stirring
occasionally. ADD the garlic and spices and cook, stirring
constantly, for another minute. ADD the stock, tomatoes, salt
and pepper and bring to the boil. COVER the pot, reduce the
heat to medium, and simmer for 10 minutes. ADD the chicken
and olives to the tagine and simmer, covered, for another
8 minutes. WHILE the tagine simmers, cook
the couscous. ADD the lemon juice and parsley to the tagine.
FLUFF up the cooked couscous with a fork and gently stir in
the flaked almonds to combine. SERVE the tagine over a bed
of the almond couscous.
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