Moroccan Chicken Stew
This aromatic and flavorful dish features tender chicken simmered in fragrant spices and herbs, creating a savory meal that is sure to delight your taste buds. The combination of ginger, turmeric, and cinnamon infuses the chicken with rich flavors, enhanced by the zesty lemon gremolata. Served alongside fluffy couscous studded with toasted pine nuts and olives, this dish is a balance of textures and tastes that make for a satisfying meal. Enjoy the warm and comforting flavors of this chicken tagine with couscous, perfect for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 2 tsp olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, crushed
- 5cm piece fresh ginger, finely grated
- 1/2 tsp turmeric powder
- 4 skinless chicken breasts
- 1 small cinnamon stick
- Pinch of saffron
- 600ml chicken stock, hot
- Grated zest and juice of 1 small lemon
- Handful each fresh mint and fresh flatleaf parsley, finely chopped
- 275g couscous
- 15g pine nuts, toasted
- 25g small black or green olives
Instructions
- Heat the oil in a large pan. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.
- Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata. Set aside.
- Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.
- Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts.
- Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.
Yield
Serves 4
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