Chicken Tagine With Olives
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 1⁄2 kg chicken, segmented
- 1 onion, finely sliced
- 3 garlic cloves, crushed
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon minced ginger
- 1⁄2 teaspoon chili powder
- 1 1⁄2 cups reduced-salt chicken stock
- 1 pinch saffron thread
- 1⁄2 cup stuffed green olive
- 120 g baby spinach leaves
- 1⁄3 cup coriander leaves, roughly chopped
directions
- Heat a large, heavy-based saucepan on high. Spray with oil. Cook chicken in 2 batches for 2-3 minutes each side, until golden brown. Transfer to a plate.
- Saute onion and garlic in same pan for 4-5 minutes, until tender. Add spices and cook, stirring, for 1 minute, until aromatic.
- Return chicken to pan with stock and saffron. Bring to boil. Reduce heat to low. Simmer, covered, for 30 minutes.
- Stir olives through and simmer, uncovered, for 15 minutes until liquid has reduced slightly. Season to taste.
- Just before serving, stir spinach and coriander through. Serve with couscous.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.