Moroccan chicken and olive stew with couscous
Boy has a lot changed in our lives over the last few months. We've moved to a new house in a new city (what a huge process that was!) and I've got a new job. If you've visited our website lately, you'll also have noticed that it's changed a lot too. We've fully restructured the site, and Ric (who happens to be a freelance graphic designer) has completely re-designed it, as well as made it much more mobile-friendly.
So now that things have settled down a bit, you'll be hearing a lot more from us. We're excited to be spending time in the kitchen again experimenting with Mediterranean and Asian meals — and sharing the best and most delicious results with you.
Speaking of delicious results, this recipe certainly ticks that box. It's a delicately-spiced Moroccan stew with chicken, green peppers and plump black olives. Moroccan stews are called tagines because they're traditionally made in a glazed earthenware pot with a cone-shaped lid called a tagine. However, a large saucepan works just as well.
This stew tastes extra good served over a bed of fluffy couscous. Or you can serve it with rice or crusty bread.
1 red onion — finely chopped
1 green pepper — diced
2 cloves garlic — finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon ground ginger
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup chicken stock
14 oz (400g) canned tomatoes — chopped
12 oz (340g) skinless chicken breast — cut into bite-size pieces
10 pitted black olives — halved
1 tablespoon lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
½ cup couscous