The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chicken and lemon tagine with cracked green olives


You'll need

1 chicken (about 1.6 kg), jointed 1 onion, coarsely grated 2 garlic cloves, finely chopped 1 tsp each ground ginger and finely ground black pepper ½ tsp each ground cumin and sweet paprika ¼ tsp saffron threads, ground with a mortar and pestle 900 gm green olives, pitted 120 ml lemon juice, plus extra to taste 400 gm (2 cups) couscous 2 tbsp extra-virgin olive oil 500 ml (2 cups) chicken stock 1 cup (firmly packed) each flat-leaf parsley and coriander, coarsely chopped, plus extra to serve To serve: toasted slivered almonds and thinly sliced preserved lemon rind

Method

  • 01
  • Combine chicken, onion, garlic, spices and 1 litre water in a large casserole, bring to the boil over medium heat, cover, reduce heat to low and simmer, turning chicken occasionally, until almost cooked through (15-20 minutes). Add olives and lemon juice and cook until chicken is tender (10-15 minutes).
  • 02
  • Meanwhile, preheat griller to high. Place couscous in a heatproof bowl, drizzle with olive oil and massage through the grains. Bring chicken stock to the boil, pour over couscous, stir, cover bowl tightly with plastic wrap, stand for 10 minutes. Remove plastic wrap, season generously to taste and fluff grains with a fork.
  • 03
  • Remove chicken from casserole, place on oven tray lined with foil, grill, skin side up, until brown (3-5 minutes), set aside, keep warm.
  • 04
  • Meanwhile, reduce cooking liquid over medium-high heat until thick (7-10 minutes), season to taste with extra lemon juice, sea salt and freshly ground black pepper. Return chicken to casserole, stir through herbs and serve with couscous, scattered with extra herbs, slivered almonds and preserved lemon rind.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

“The tagine at Pata Negra is among the best I’ve had outside Morocco. Would you ask chef Kurt Sampson for the recipe?”
Julia North, Applecross, WA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×