Chicken Tagine

This chicken dish is quick, easy and full of flavour!

0:10 To prep

0:30 To cook

10 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  1kg chicken thigh fillets, halved
•  3 tablespoons chermoula spice mix or paste (see note)
•  2 tablespoons olive oil
•  1 onion, thinly sliced
•  3 garlic cloves, thinly sliced
•  1 lemon, thinly sliced
•  100g blanched almonds
•  140g green olives
•  1 cup (250ml) Campbell's Real Stock Chicken
•  chopped coriander, to serve
• 
  
• • Method
  • Notes
  1. Step 1
     Toss chicken with half the spice mix. Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Remove and set aside.
  2. Step 2
     Add chicken to pan and cook over medium-high heat for 2-3 minutes each side until golden. Add lemon, nuts, olives, stock and remaining spice mix. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes or until chicken is cooked. Serve with rice and coriander.