Chicken tagine with lemon, green olives and couscous

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Onion100 g
• Green olives8
• Lemon0.5
• Ground ginger1 teaspoon
• Turmeric1 teaspoon
• Saffron0.1 g
• Cilantro8 g
• Couscous55 g
• Extra virgin olive oil10 g
• Zucchini120 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

Method

1. Peel and slice the onion. Heat the oil in a tagine or casserole over medium heat and brown the thighs with the onion, ginger, turmeric, salt and black pepper for 6–8 minutes, until the chicken is golden and the onion soft.
2. Dissolve the saffron in a glass of warm water and pour it into the pan; add the lemon in wedges, cover and cook over low heat for 30 minutes.
3. Meanwhile wash the courgettes and cut them into roughly 3 cm chunks.
4. Add the courgettes and olives and cook uncovered for another 10 minutes, until the courgettes are tender and the sauce has thickened.
5. In the last few minutes put the couscous in a bowl, pour over the same volume of salted boiling water, cover and leave 5 minutes; fluff it with a fork.
6. Chop the coriander and serve the tagine over the couscous, scattered with coriander.