Chicken California Walnut and Olive Tagine

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Total Time
45 Mins

Serves

4
Serving Size
272 g
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

INGREDIENTS

  • 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

  1. Preheat the oven to 200oC, gas mark 6.
  2. 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.
  3. 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.
  4. Serve with cooked couscous sprinkled with the remaining chopped coriander.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.