Culture Street

Food

Chicken and Lemon Tagine

On November 21, 2014

Julie Goodwin is more than just a TV cook - she's an Aussie mum. She knows what you need to feed your family without breaking the bank or spending hours slaving over a hot stove. 20/20 MEALS is all about keeping your dinners simple, wallet-friendly and delicious.

INGREDIENTS
1/3 cup olive oil
800 g skinless chicken thigh fillets
4 garlic cloves
1 large onion
2 teaspoons sea salt
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 lemon
1 cup chicken stock
1 cup water
1 cup pearl couscous
12 large green olives
¼ bunch flat-leaf parsley

EQUIPMENT
Food processor
Chef pan with lid
Cup and spoon measures
Large mixing bowl
2 chopping boards
2 knives
Fine grater
Citrus squeezer
Spoon
Tongs

1.Put the chef pan over a high heat with 2 tablespoons olive oil in it.

2. Cut the chicken thighs into 3 pieces each. Peel the garlic and peel and quarter the onion. Place the garlic, onion, salt, turmeric, cumin and 3 tablespoons oil into a food processor. Zest and juice the lemon into the processor and blitz until a smooth thick paste is achieved. Place in a large bowl and toss the chicken through.

3. Place the coated chicken in the hot oil. Leave it, not turning or stirring, for 3 minutes or until it is a lovely golden brown colour. Turn the chicken over and carefully pour the stock into the pan with the water. Bring to the boil then turn the heat down to low.

4. Using a spoon, nestle the pearl couscous around the sides of the chicken pieces, making sure that it is submerged in the liquid. Place the olives around the pan. Put the lid on the pan and simmer without stirring for 12–15 minutes or until the couscous is cooked and the liquid is almost all absorbed.

5. While the chicken is simmering, remove the stalks from the parsley and roughly chop the leaves. Scatter the parsley over the chicken and serve to the table in the pan.

Recipe and images taken from Julie Goodwin's 20/20 MEALS, published by Hachette, $45.

You Might Also Like

Food

Pot-roasted lamb in white wine

This simple one-pot wonder is a different way to roast lamb. While it takes around three hours to slowly cook, you’ll be rewarded with juicy, tender meat with a huge...

On March 28, 2014

Food

Chilli Salt Prawns from Julie Goodwin, Australia's first MasterChef

These deliver quite a hit of chilli, so tone it down if you like. The prawns can be replaced with pieces of squid or scallops, or for a really decadent...

On May 3, 2013

Food

Vietnamese Beef Curry

Serves 4-6

On June 3, 2016
 

Books

Passionate cook Rebecca Sullivan on the new 'granny skills' movement

A passionate home cook, Rebecca Sullivan has worked with some of the most interesting food producers, launching the Real Food Festival in London and the Slow Food Nation in San...

On April 4, 2013

Food

Deliciously Ella inspires with her healthy eating

We are delighted that Ella Woodward joins us today to chat about eating her way back to health.

On February 1, 2016

Food

STACKED BEEF TORTILLAS WITH AVOCADO SALAD

PREP 15 MINUTES | COOK 5 MINUTES

On November 17, 2017
 
Copyright © 2012 - 2020 Culture Street
Contact: info@culturestreet.com.au