Chicken Tagine with Lemon & Olives
With just a few ingredients you can make an easy and flavour packed tagine with our Ainsley Flavour Bomb. We’ve used skin-on, bone-in chicken thighs for plenty of flavour, but feel free to use skinless/boneless and adjust the cooking times accordingly.
Method
Put the chicken into a large bowl and add 2 tsp of the Flavour Bomb, the garlic and a good pinch of salt and pepper. Toss to coat. Cover and marinate for at least 20 minutes or chill to marinate for longer.
In a heavy-based wide pan or casserole heat 1 tablespoon of oil over a low/ medium heat. Add the chicken skin side down and cook for 10-12 minutes until golden. Turnover and cook for a further 4-6 minutes or until lightly golden. Remove to a plate and set aside. If needed add a little extra oil to the pan and add the onions. Cook over a medium heat for 8-10 minutes until they start to caramelise. Stir in the remaining Flavour Bomb and then return the chicken to the pan skin side up, scatter over the pared lemon zest. Mix the lemon juice with the stock and pour around the chicken. Bring to the boil then reduce the heat to low and cook, covered, for 25-30 minutes or until the chicken is cooked through. Add the olives and cook for a further few minutes, without a lid.
Serve with Ainsley Moroccan Medley Couscous and scatter with coriander or parsley.
Ingredients
- 6-8 bone in, skin on chicken thighs
- 1 x Ainsley Moroccan Tagine Flavour Bomb
- 2 cloves of garlic, minced
- 1 tbsp olive oil, plus extra if needed
- 2 large onions, sliced
- 300ml chicken stock
- 1 lemon, pared zest & juice
- large handful of pitted green olives
- 2 tbsp chopped coriander or parsley, to serve
- Ainsley Moroccan Medley Couscous, to serve