Chicken, mush­room tagine

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing 35 min­utes Serves 4


800g skin­less chicken legs or cut­lets, trimmed

3 tbsp Moroc­can spice mix

2 tbsp olive oil

1 brown onion, halved, thinly sliced

3 gar­lic cloves, crushed

400g but­ton mush­rooms, sliced

1 lemon, halved, thinly sliced

100g green olives, pit­ted

375ml re­duced-salt chicken stock

3 tbsp flaked al­monds, toasted

Cous­cous, to serve


Toss chicken with half the spice mix and set aside for 5 min­utes. Heat a deep large fry­ing pan over high heat. Add half the oil to the pan and cook the chicken in batches for 2-3 min­utes each side or un­til light golden. Re­move to plate. Re­duce heat to medium. Add the re­main­ing oil with onion, gar­lic and re­main­ing spice mix. Cook, stir­ring often, for 3 min­utes un­til soft­ened. Add the mush­rooms, and cook, shak­ing the pan oc­ca­sion­ally for 5 min­utes un­til the mush­rooms are just ten­der. Re­turn the chicken to the pan, add the lemon, olives and 250ml of stock to the pan, cover and cook over medium heat for 25-30 min­utes. Add more stock if re­quired and cook un­til the chicken is cooked through. Scat­ter the al­monds over the dish and serve with cous­cous.

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