Chicken, Californian Walnut and Olive Tagine
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Nutrition: Per serving
Energy
363 Kcal
Fat
19g
Saturates
2.3g
Sugars
4.3g
Salt
1.8g
Our Chicken, Walnut, and Olive Tagine is a masterpiece crafted to perfection, bringing together tender chicken, earthy walnuts, and briny olives in a harmonious blend.
Ingredients
65g pitted reduced salt green olives, rinsed and drained
2 cloves garlic
1 preserved lemon, rinsed and drained, roughly chopped
1 onion
25g pack coriander
50g California Walnuts
2 tbsp rapeseed oil
600g chicken breast fillets, cut into chunks
300g low salt chicken stock, made with 1/2 stock cube
Method
Preheat the oven to 200C, gas mark 6.
Place the olives, garlic, preserved lemon, half the onion, roughly chopped, most of the coriander including the stalks, 25g walnuts and 1 tbsp oil in a food processor and blitz to give a coarse paste.
Heat the remaining oil in a large frying pan and fry the chicken and remaining chopped onion for 5 minutes. Add the olive paste and cook for 2-3 minutes. Stir in remaining walnuts and the stock and bring to the boil. Transfer to a casserole dish and bake for 30 minutes.
Serve with cooked couscous sprinkled with the remaining chopped coriander.