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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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