Ingredients
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2 tablespoons plain flour
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2 tablespoons Moroccan seasoning
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8 (110g each) Steggles chicken lovely legs
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1 tablespoon olive oil
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2 red onions, halved, sliced
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3 garlic cloves, crushed
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1 cup Massel chicken style liquid stock
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1 lemon
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150g green beans, trimmed
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1/3 cup pitted green olives, halved
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Couscous, to serve
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Toasted slivered almonds, to serve
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Fresh coriander leaves, to serve
Method
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1Place 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.
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2Reduce 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.
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3Peel 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.
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4Serve tagine with couscous, almonds and coriander.
Source: taste.com.au
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