Lean protein provides recovery benefits and carbohydrates provide fuel for training, this meal is flavoursome and provides training benefits.
Chicken and Chickpea Tagine
Ingredients
- 1.25 litres chicken stock
- 400 g couscous
- pinch of saffron
- olive oil for frying and drizzling
- 1 kg chicken thighs skin removed
- 2 onions peeled and diced
- 2 garlic cloves peeled and finely sliced
- 1 cinnamon stick
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 preserved lemons finely chopped
- 400 g 2x tins chickpeas drained and rinsed
- 40 g pitted black olives halved
- 2 spring onions trimmed and finely slices
- 6 radishes trimmed and quartered
- large bunch of parsley roughly chopped
- sea salt and freshly ground black pepper
Instructions
- Put the chicken stock into a saucepan and bring to the boil.
- Tip the couscous into a large bowl and pour over 500ml of the boiling chicken stock. Cover the bowl with cling film and leave to stand. Add the saffron to the remaining chicken stock and leave to infuse.
- Place a large casserole over a medium-high heat and add a little olive oil. When hot, add half the chicken thighs and cook until golden brown all over, then remove them to a plate. Add a little more oil if needed, then repeat the process with the remaining chicken thighs.
- Reduce the heat under the casserole to medium and add the onion, garlic and cinnamon stick. Sauté for 8-10 minutes, until the onions are very soft and have turned translucent. If you feel that the onions are catching on the base of the pan, add a splash of water to deglaze rather than more oil.
- Stir in the coriander, turmeric and chopped preserved lemon and continue to sauté for 1 minute, stirring occasionally.
- Return the browned chicken thighs to the pan, then pour over the infused chicken stock. Bring to the boil, then reduce to a simmer for 20 minutes.
- After 20 minutes, add the chickpeas and olives to the casserole and continue to cook for a further 15 minutes, until the chick is cooked through and the chickpeas are soft.
- Meanwhile, remove the cling film from the top of the couscous and add the chopped spring onions, radishes, a drizzle of olive oil and half the chopped parsley. Season well with salt and pepper.
- Stir the remaining chopped parsley into the tagine and serve with the couscous.
Notes
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
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