Morrocan flavours but importantly not overly sweet as now you are trimming down for that big white meringue 🙂 this is the perfect recipe. 

Ingredients:

Chicken tagine 

• 900g jointed chicken pieces skin on ideally (could be approx 4 pieces any of the following – breasts, thighs, drummers, wings) 
• 1 medium onion
• 3 cloves garlic
• Cinnamon stick (snapped in half)
• 1 tsp ginger 
• 1/2 tsp coriander seeds
• 4 preserved lemons 
• 100-150g green olives 
• 500ml chicken stock
• Pinch saffron 
• Good handful chopped flat leaf parsley 

Spiced couscous

• 200g couscous
• 200ml chicken stock
• Tsp harissa paste 
• Squeeze of lemon

Method:

1. Brown the chicken on all sides in a heavy based casserole and remove to plate 
2. Add the chopped onion and soften for 5 mins. Add the garlic, ginger and coriander seeds and fry for a further minute. 
3. Make the hot chicken stock and add the pinch of saffron. Allow to stand for a couple minutes.
4. Return chicken to the pan and add stock. Cover and simmer for 40 mins.
5. Quarter the preserved lemons and add them to the pan with the olives. Cook for a further 10 mins.
6. Whilst this is finishing off place couscous in a dry pot and make the additional chicken stock (200ml) and stir in the tsp of harissa. Pour stock over couscous and cover with the lid.
7. Chop the parsley and scatter into the chicken pot and stir. 
8. Remove the lid from the couscous and fluff up with a fork, squeeze with lemon and plate up.
9. Add the chicken pieces and sauce and serve. 
10. Great with little mini flat breads which I will post soon. 

Deeeeeericcious 🙂