A traditional Moroccan dish perfect for that mid week dinner or taking to a pot luck dinner.
How to Cook
Place flour, chicken and Gregg's Moroccan seasoning 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 3-4 minutes or until golden brown all over. Transfer to a plate.
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, cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
Peel strips of rind from lemon, juice lemon. Add rind and 1 tablespoon of 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.
Serve tagine with couscous and coriander.
2 tbsp Plain flour
2 tbsp Gregg's Moroccan seasoning
800g Chicken thigh fillets, halved
1 tbsp Olive oil
2 Red onions, halved, sliced
3 Garlic Cloves, crushed
1 cup Chicken stock
150g Green beans, trimmed
1/3 cup Pitted green olives halved
Couscous, fresh coriander leaves to serve
Moroccan Roast Chicken
Makeover your Roast Chicken in 12 seconds.
Gregg's Beef, Chicken or Pork Tacos
Our recipe for tacos is bursting with flavour, and can be made with either, chicken, beef or por...
Moroccan Chicken Pies
Nothing beats a home made chicken pie, especially with the warm & aromatic spices in our Gregg's...