Moroccan chicken with fennel & olives
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Moroccan chicken with fennel & olives

By Sara Buenfeld

Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous

  • Prep:10 mins
    Cook:45 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 714
  • fat 25g
  • saturates 5g
  • carbs 56g
  • sugars 9g
  • fibre 20g
  • protein 56g
  • salt 0.8g

Ingredients

  • ½ lemon
  • 1 tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 1 fennel bulb, halved and thinly sliced, fronds reserved
  • thumb-sized piece ginger, finely chopped
  • 2 large garlic cloves, chopped
  • 4 skinless chicken thigh fillets, halved and any fat trimmed
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400ml hot vegetable stock, made with 2 tsp bouillon powder
  • 2 tomatoes, cut into wedges
  • 6 Kalamata or green olives, pitted and halved
  • generous handful coriander, chopped, plus extra to serve
  • 70g wholewheat couscous
  • 400g can chickpeas, drained and rinsed

Method

  1. Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.

  2. Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.

  3. Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced. 

  4. Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.

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