Lakeland 70053, Instruction Booklet

Page: 35 / 52

35
CHICKEN TAGINE WITH PRESERVED LEMONS AND COUSCOUS - Serves 4
Ground cumin 1 tsp
Ground ginger 1 tsp
Ground cinnamon 1 tsp
Large chicken thighs 4 trimmed of any excess fat, skin on and bone in
Olive oil 1 tbsp
Onion 1 medium, peeled and chopped
Garlic 2 cloves, peeled and crushed
Lemon juice 1 freshly squeezed
Runny honey 2 tbsp
Preserved lemon 1 deseeded and chopped
Saffron strands 1 pinch
Green olives 75g stoned
Chicken stock 200ml
Salt and black pepper Freshly ground
Couscous 115g
Freshly chopped coriander to serve
Ingredient Quantity
• In a shallow dish combine the cumin, ginger and cinnamon then add the chicken and toss together
until the chicken is coated in all of the spices.
• Heat the oil in a large frying pan then add the spice coated chicken to the pan and sauté for 3-4
minutes or until well browned.
• Transfer the browned chicken to your Microwave Pressure Cooker then add all of the remaining
ingredients except the couscous and coriander.
• Place the lid on top and seal. Place the cooker into the microwave and cook on HIGH for 15
minutes. Carefully remove the cooker from the microwave and allow the pressure to drop.
• When the pressure has dropped remove the lid and stir. Remove the chicken using a slotted spoon
to a warmed serving dish.
• Stir the couscous into the remaining tagine mixture, stir well and leave to stand for 4-5 minutes or
until couscous has absorbed all the liquid and is tender.
• Adjust seasoning of couscous and tagine mixture and serve immediately with the chicken and a
scattering of coriander.