Ingredients
Chicken and lemon tagine
- 4 cloves garlic
- 2 tsp sea salt
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1/3 cup, olive oil
- 1 lemon, juice and zest only
- 1 onion, peeled and quartered
- 4 chicken Maryland, cut into drumstick and thigh cutlets
- 12 green olives
- 1 cup chicken stock
- 1 cup pearl couscous
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Place garlic, salt, turmeric, cumin, 3 tablespoons of the oil, lemon zest and juice into mixing bowl and chop 5 sec/speed 8 or until a smooth thick paste is achieved.
Place chicken and the lemon garlic spice paste in a large snap-lock bag and massage to ensure all chicken is coated.
Place the remaining olive oil in the tagine base over medium-high heat. Add the chicken pieces, skin side down, and cook for about 3 minutes without turning or until they are a lovely caramel brown.
Turn the chicken over and pour in the chicken stock. Bring to the boil then reduce heat to low. Place the tagine on a heat diffuser if you have one, to ensure a vry low heat. Alternatively, please then tagine in an oven pre-heated to 160°C. Cook for 40 minutes.
Remove tagine lid and carefully lift the chicken pieces one by one and scatter the couscous around and under them. Turn off the heat.
After 5-10 minutes the couscous will swell and be ready to eat.
Scatter parsley over the tagine and serve to the table with some crusty bread and a green salad.
Chicken and lemon tagine
Tip
Chicken Maryland is the drumstick with the thigh cutlet still attached. They are very inexpensive to purchase. Thigh fillets can also be used but reduce the cooking time by 15-20 minutes.
If a tagine is not available, a large frypan with fitted lid will work.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Fantastic! I read all the comments and took them all on board to create the perfect meal (in my opinion)! Firstly, I took the skin off the chicken maryland pieces. I put the onion in with the garlic etc and chopped it up to make the paste. As I don't have a tagine I cooked the meal in an electric frypan which worked perfectly. I browned the chicken as stated in the recipe but I added 1.5 cups of chicken stock. I added Lemon and Chilli Green olives at the same time , as well as a few chopped up baby carrots. I also added 1.5 cups of pearl cous cous at the end as described and it was just the right amount of food for 2 adults and 2 young teenage children. Truly one of my favorites.
Loved the flavours although I changed a few parts. I used preserved lemon rind in the marinade paste (rinsed well) instead of lemon rind. I marinated the chicken all day. I fried the onion whilst frying the chicken and I added 1/2 teaspoon of saffron threads when I added the stock. I believe this made it a more traditional tagine. Great dish, will make again.
This is one of my favourite recipes - thank you Julie! The paste is delicious. I generally add in some eggplant and zucchini with the chicken and olives. Instead of the couscous I serve it with Turkish Pilav (rice).
Did it all in the Thermomixt!! Followed the Chicken Cacciatore method in the BCB but used the above ingredients, adding dried apricots and dates. Yum
Super yummy. Will definitely make again.
i forgot the onion but it was still great.
Thank you so much, this recipe is now a new fave. I ran out of cous cous (I know, I know, RIDIC!), so I par boiled some brown rice and quinoa and added it to my Le Creuset Oval after the chicken was browned and before it went into the oven. I added an extra cup of stock too and threw in some potato slices and capsicum. Yummmmmmmm!
Delicious! The pearl couscous soaks up all the yummy flavours and the chicken is so tender! Yum!
Great recipe... Kids loved it. Also added diced up carrot and zucchini in the last 15 mins of cooking which worked well and added a bit of colour to the dish
I'm half way through the recipe, but Julie, no idea when i should have popped the onion in, so I blended it with the marinade. I have a large (7litre) Scanpan wok that is almost a caulron. It's all cooking along nicely, but I'll add the olives at the very end. I'll let you know how it all 'pans out' lol! Smells delish! More detail in the method would be appreciated though. xxx
Very yummy. A new favourite.
I used what I had available: Chicken drumsticks, Vege stock, black olives and grainy cous cous; and the result was very nice. Miss 20 months and Mr "I hate olives" gave it the thumbs up too.
Are you sure to delete this comment ?