Moroccan chicken with fennel & olives

• lemon↗½
• rapeseed oil↗1 tbsp tbsp
• large onion↗1

  finely chopped

• fennel bulb↗1

  halved and thinly sliced, fronds reserved

• ginger↗thumb-sized piece

  finely chopped

• large garlic cloves↗2

  chopped

• skinless chicken↗4

  thigh fillets, halved and any fat trimmed

• ground½ tsp tsp

  cinnamon

• turmeric↗½ tsp tsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• hot vegetable stock↗400ml ml

  made with 2 tsp bouillon powder

• tomatoes↗2

  cut into wedges

• Kalamata or green olives↗6

  pitted and halved

• coriandergenerous handful

  chopped, plus extra to serve

• wholewheat couscous↗70g
• chickpeas↗400g can

  drained and rinsed

Step-by-step instructions

1. 1

   Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.

2. 2

   Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.

3. 3

   Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.

4. 4

   Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.