Tajine with Chicken, Vegetables, Olives and Lemon

Ingredients

• 1 chicken (ca. 1.4 kg)
• 1 Carrot
• 2 onions
• 1 Garlic clove
• 100 g pickled lemons (specialty shop, glass or can)
• 0.5 tsp cumin
• 0.5 tsp ginger powder
• 1 pinch saffron
• 400 ml Poultry broth
• 250 g instant couscous
• 250 ml vegetable broth
• 100 g chickpeas (can)
• 1 small zucchini
• 150 g various olives (black, green)
• Lemon juice
• Salt
• Pepper (freshly ground)
• 1 tbsp toasted almond kernels
• fresh coriander leaves (for garnish)

Instructions

1. 1.

   Wash the chicken, pat dry and cut into 8 pieces. Peel the carrot and slice it. Peel the onions and garlic and dice finely. Slice the lemons. Mix the carrots, onions, garlic and lemon slices with the chicken and spices in a tajine. Pour in the cold broth. Cover, bring to boil and simmer for 30 minutes.

2. 2.

   Pour the cooked vegetable broth over the couscous and let it absorb for about 10 minutes. Fluff with a fork.

3. 3.

   Drain the chickpeas in a sieve, rinse and set aside. Wash, trim and cut the zucchini into bite‑sized pieces. Add zucchini, olives and chickpeas to the tajine, stir and cook for another 5–10 minutes until done. Finish by seasoning with lemon juice, salt and pepper. Serve over couscous and garnish with almond flakes and fresh coriander.