Chicken California Walnut and Olive Tagine

🧂 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

Instructions

• 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.

Nutrition Info