Culture Street


Chicken and Lemon Tagine

On November 21, 2014

Julie Goodwin is more than just a TV cook - she's an Aussie mum. She knows what you need to feed your family without breaking the bank or spending hours slaving over a hot stove. 20/20 MEALS is all about keeping your dinners simple, wallet-friendly and delicious.

1/3 cup olive oil
800 g skinless chicken thigh fillets
4 garlic cloves
1 large onion
2 teaspoons sea salt
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 lemon
1 cup chicken stock
1 cup water
1 cup pearl couscous
12 large green olives
¼ bunch flat-leaf parsley

Food processor
Chef pan with lid
Cup and spoon measures
Large mixing bowl
2 chopping boards
2 knives
Fine grater
Citrus squeezer

1.Put the chef pan over a high heat with 2 tablespoons olive oil in it.

2. Cut the chicken thighs into 3 pieces each. Peel the garlic and peel and quarter the onion. Place the garlic, onion, salt, turmeric, cumin and 3 tablespoons oil into a food processor. Zest and juice the lemon into the processor and blitz until a smooth thick paste is achieved. Place in a large bowl and toss the chicken through.

3. Place the coated chicken in the hot oil. Leave it, not turning or stirring, for 3 minutes or until it is a lovely golden brown colour. Turn the chicken over and carefully pour the stock into the pan with the water. Bring to the boil then turn the heat down to low.

4. Using a spoon, nestle the pearl couscous around the sides of the chicken pieces, making sure that it is submerged in the liquid. Place the olives around the pan. Put the lid on the pan and simmer without stirring for 12–15 minutes or until the couscous is cooked and the liquid is almost all absorbed.

5. While the chicken is simmering, remove the stalks from the parsley and roughly chop the leaves. Scatter the parsley over the chicken and serve to the table in the pan.

Recipe and images taken from Julie Goodwin's 20/20 MEALS, published by Hachette, $45.

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