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Chicken & Mushroom Tagine

Yields4 ServingsCook Time50 mins

 800g skinless chicken lovely legs or cutlets, trimmed
 3 tbs Morrocan spice mix (see note)
 2 tbs 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 tbs flaked almonds, toasted
 Couscous, to serve
1

Place the chicken into a large snap-lock bag. Add half the spice mix and shake until chicken is well coated. Remove chicken and any spice in the bag to a plate and set aside for 5 minutes.

2

Heat a deep large frying pan over high heat until hot. Add half the oil to the hot pan and cook the chicken, in batches, for 2-3 minutes each side or until light golden. Remove to plate.

3

Reduce heat to medium, add the remaining oil with onion, garlic and remaining spice mix, cook, stirring often for 3 minutes until onion has softened. Add the mushrooms, cook, shaking the pan occasionally for 5 minutes until mushrooms are just tender.

4

Return the chicken to the pan, add the lemon, olives and 250ml of stock to pan, cover and cook over medium heat for 25-30 minutes, adding more stock if required or until chicken is cooked through.

5

Scatter over the almonds and serve with couscous.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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