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🍽️ Chicken Tajine with Vegetables, Olives, and Lemon

695 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1.4 kg)
• 1 carrot
• 2 onions
• 1 clove of garlic
• 100 g preserved lemons (specialty store, jar or can)
• 0.5 tsp cumin
• 0.5 tsp ginger powder
• 1 pinch saffron
• 400 ml chicken broth
• 250 g couscous (instant)
• 250 ml vegetable broth
• 100 g chickpeas (can)
• 1 small zucchini
• 150 g various olives (black, green)
• lemon juice
• salt
• pepper (from the mill)
• 1 tbsp sliced almond kernels
• fresh coriander (for garnish)

Instructions

1. 1. Rinse the chicken under cold running water and pat it dry with a paper towel.
2. 2. Cut the chicken into eight equal pieces.
3. 3. Peel the carrot and slice it into rounds.
4. 4. Peel the onions and garlic and dice them finely.
5. 5. Slice the lemon into thin rounds.
6. 6. Place the chicken, carrot slices, onions, garlic, and lemon slices into the tajine.
7. 7. Sprinkle the spices over the ingredients and pour in the cold broth.
8. 8. Place the lid on the tajine and set it on the stovetop.
9. 9. Bring the contents to a boil.
10. 10. Simmer the dish on low heat for 30 minutes.
11. 11. Pour the hot vegetable broth from the tajine over the couscous.
12. 12. Let the couscous swell for about 10 minutes.
13. 13. Fluff the couscous with a fork afterwards.
14. 14. Place the chickpeas in a sieve and rinse them under cold water.
15. 15. Let the chickpeas drain well.
16. 16. Wash the zucchini and cut it into bite-sized pieces.
17. 17. Add the drained chickpeas, zucchini pieces, and olives to the tajine.
18. 18. Gently mix everything together.
19. 19. Cook the dish for another 5 to 10 minutes until done.
20. 20. Season to taste with lemon juice, salt, and pepper at the end.
21. 21. Serve the tajine on top of the couscous.
22. 22. Garnish the dish with sliced almonds and fresh coriander.
23. 23. Serve the meal warm.

Nutrition per serving

• kcal: 695
• Protein: 78 g · Fett/Fat: 17 g · Carbs: 55 g