65 g pitted reduced salt green olives rinsed and drained
2 cloves garlic
1 preserved lemon rinsed and drained, roughly chopped
1 onion
25 g pack coriander
50 g California Walnuts
2 tbsp rapeseed oil
600 g chicken breast fillets cut into chunks
300 g low salt chicken stock made with 1/2 stock cube
Wholewheat couscous to serve
PREPARATION
Preheat the oven to 200oC, gas mark 6.
Place the olives, garlic, preserved lemon, half the onion, roughly chopped, most of the coriander including the stalks, 25g walnuts and 1 tbsp oil in a food processor and blitz to give a coarse paste.
Heat the remaining oil in a large frying pan and fry the chicken and remaining chopped onion for 5 minutes. Add the olive paste and cook for 2-3 minutes. Stir in remaining walnuts and the stock and bring to the boil. Transfer to a casserole dish and bake for 30 minutes.
Serve with cooked couscous sprinkled with the remaining chopped coriander.