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Easy lemon chicken tagine

  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings


  • 2 tablespoons plain flour
  • 2 tablespoons Moroccan seasoning
  • 8 (110g each) Steggles chicken lovely legs
  • 1 tablespoon olive oil
  • 2 red onions, halved, sliced
  • 3 garlic cloves, crushed
  • 1 cup Massel chicken style liquid stock
  • 1 lemon
  • 150g green beans, trimmed
  • 1/3 cup pitted green olives, halved
  • Couscous, to serve
  • Toasted slivered almonds, to serve
  • Fresh coriander leaves, to serve


  • 1
    Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high heat. Cook chicken in batches, turning, for 3 to 4 minutes or until browned all over. Transfer to a plate.
  • 2
    Reduce heat to medium-high. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
  • 3
    Peel strips of rind from lemon. Juice lemon. Add rind, 1 tablespoon lemon juice, beans and olives to pan. Cover. Cook for 10 minutes or until chicken is cooked through. Remove cover. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens.
  • 4
    Serve tagine with couscous, almonds and coriander.

Source: taste.com.au


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