Chicken tagine with green olives

Serves : 4

Preparation time: 15 minutes

Cooking Time: 75 minutes

Ingredients

• 1 Québec chicken, cut into 4 pieces
  
• 90 ml (6 tablespoons) olive oil
  
• 250 ml (1 cup) onion, chopped
  
• 30 ml (2 tbsp.) cumin seeds, ground
  
• 30 ml (2 tbsp.) paprika
  
• 30 ml (2 tbsp.) coriander seeds, ground
  
• 1 pinch saffron
  
• 4 garlic cloves, minced
  
• 60 ml (4 tbsp.) Knorr chicken stock concentrate
  
• 250 ml (1 cup) white wine
  
• 30 ml (2 tbsp.) honey
  
• 250 ml (1 cup) green olives
  
• 1 lemon, quartered (preserved if possible)
  
• 4 carrots, cut into sections
  
• 2 turnips, quartered
  
• 750 ml (3 cups) water
  
• 2 zucchini, cut into chunks
  
• Salt and pepper to taste
  

Side dish

• 500 ml (2 cups) wheat semolina (couscous)
  
• 30 ml (2 tablespoons) butter
  
• 500 ml (2 cups) boiling water
  
• 60 ml (4 tablespoons) parsley leaves, chopped
  
• salt and pepper to taste

Preparation

1. In a hot casserole dish, brown the chicken in the olive oil for 2 to 3 minutes.
   
2. Add onion, cumin, paprika, coriander and saffron and continue cooking over high heat for 1 minute.
   
3. Add garlic, Knorr stock concentrate, white wine, honey, olives, lemon, carrots, turnips and water, bring to the boil and cook over low heat for 1 hour.
   
4. Add the zucchinis and cook for a further 8 minutes. Check seasoning
   
5. In the bowl containing the semolina, add a little salt and pepper, the butter and boiling water, stir and cover. Leave to rest for 5 minutes. Fluff the semolina with a fork.
   
6. Serve the chicken with the prepared semolina and chopped parsley.