With my favorite season setting in, I’ve been experimenting in the kitchen more than ever. So little time but so many delicious stews, casseroles and tagines to cook! Felt inspired to pass on a little recipe for a lemon and green olive chicken and lentil tagine. My twist on a classic, quick and easy, and no need for an actual tagine!
1 onion
2 tablespoons extra virgin olive oil
4 cloves of garlic
1 teaspoon ground ginger
2 teaspoons ground cumin
300g chicken thighs
500ml chicken stock
a strand of saffron
2 x 240g tins of lentils
60g preserved lemon rinds
50g pitted green olives
a small handful of fresh coriander
2 tablespoons crème fraiche
sea salt and pepper
Peal and slice the onion and sauté in the oil in a large saucepan. Add chopped garlic cloves, ginger and cumin. Sauté for a few more minutes
Add the chicken thighs, stock, saffron and lentils simmer gently for 20 minutes
Add the olives and chopped lemon rind to the mix and simmer for another 10 minutes
Add the crème fraiche and coriander and turn up the heat up slightly for another 10 minutes to reduce the sauce.
Serve with giant or regular couscous!
It’s spicy enough, but not too spicy for kids. My two year old could literally live on this!