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 chicken stock
1 lemon
150g green beans, trimmed
1/3 cup pitted green olives, halved
Couscous, toasted slivered almonds and fresh coriander leaves, to serve
Method
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.
No comments:
Post a Comment