CHICKEN TAGINE WITH OLIVES AND COUSCOUS
Portions : 4 - Preparation time : 10 minutes - Cooking time : 50 minutes
Ingredients
- 8 Québec chicken thighs
- 45 ml (3 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 onion, chopped
- 4 garlic cloves, chopped
- 15 ml (1 tbsp.) turmeric, ground
- 30 ml (2 tbsp.) coriander, ground
- 30 ml (2 tbsp.) cumin, ground
- 1 pinch saffron
- 4 sprigs thyme, leaves removed
- 15 ml (1 tbsp.) honey
- 2 lemons, peeled raw, cut into slices
- 250 ml (1 cup) pitted green olives
- 1L (4 cups) water
- ¼ bunch parsley, leaves removed, chopped
- 500 ml (2 cups) couscous seeds
- 30 ml (2 tablespoons) unsalted butter
- 500 ml (2 cups) boiling water
- Salt and pepper to taste
Preparation
- In a hot tajine or casserole dish, brown chicken thighs coated with Mycryo butter or in the fat of your choice.
- Add the onion and garlic and sauté for a further 2 minutes.
- Add turmeric, coriander, cumin, saffron, thyme, honey, lemon slices, green olives, water, salt and pepper. Bring to the boil, then lower the heat, cover and simmer on a low heat for 45 minutes. Check the seasoning and add the parsley.
- Meanwhile, in a bowl, stir in the couscous seeds, butter, boiling water and salt. Cover with cling film and leave to rest for 5 minutes. Using a fork, break up the blocks of seeds and mix to make the semolina light. Check seasoning.
