Wednesday, May 9, 2012

Chicken, Lentil and Lemon Tagine with Olives

This is a very healthy dish, being low in oil and fats. I found it to be delicious, especially for a lemon lover such as myself! Next time I would use green olives instead of black, as this is more traditional.

Serves 4 - 6

1 pinch saffron threads
250ml chicken stock, warmed
1 Tbs olive oil
3 onions, chopped
1 tsp ground ginger
1 tsp ground cumin
3 garlic cloves, crushed
600g chicken breast, chopped
400g can brown lentils
1 tsp black peppercorns, crushed
juice of two lemons
150g black olives
good handful coriander leaves, chopped

Add the saffron threads to the stock to infuse. Meanwhile, in a tagine or large casserole dish, heat the olive oil and fry the onions until soft. Add the ginger, cumin and garlic and cook gently for a couple of minutes

Add the chicken and stir to coat with the onion and spices. Sprinkle in the crushed peppercorns and add the lemon juice, along with the peel, and the saffron-infused stock. Bring to a simmer, then cover and cook on a very gentle heat for about 30 minutes, or until the chicken is well cooked.

Remove the lemon peel and add the olives and lentils,  continue to simmer for another ten minutes. Add the chopped coriander just before serving Serve with crusty bread or rice and a green salad.
Saffron threads infusing in stock.

Softened onions....

...add chicken and pepper.....

...and lemon!

Olives and lentils, set aside.

Lemon, to serve.

Scatter with coriander leaves.

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