A traditional Moroccan dish perfect for that mid week dinner or taking to a pot luck dinner.
How to Cook
Place flour, chicken and Gregg's Moroccan seasoning in a large snap lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy based frying pan over high heat. Cook chicken in batches, turning for 3-4 minutes or until golden brown all over. Transfer to a plate.
Reduce heat to medium-high. Heat remaining oil in pan. Add onion and garlic. Cook, stirring for 5 minutes or until softened. Return chicken to pan. Add stock, cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
Peel strips of rind from lemon, juice lemon. Add rind and 1 tablespoon of lemon juice, beans and olives to pan. Cover. Cook for 10 minutes or until chicken is cooked through. Remove cover. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens.
Serve tagine with couscous and coriander.
2 tbsp Plain flour
2 tbsp Gregg's Moroccan seasoning
800g Chicken thigh fillets, halved
1 tbsp Olive oil
2 Red onions, halved, sliced
3 Garlic Cloves, crushed
1 cup Chicken stock
150g Green beans, trimmed
1/3 cup Pitted green olives halved
Couscous, fresh coriander leaves to serve
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