Mushrooms Recipe

Chicken & Mushroom Tagine

April 19, 2016

Chicken & Mushroom Tagine 0 5 0

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  • Cook 50 mins
  • 50 mins

    50 mins

  • Serve 4 Servings


800g skinless chicken lovely legs or cutlets, trimmed

3 tbs Morrocan spice mix (see note)

2 tbs olive oil

1 brown onion, halved, thinly sliced

3 garlic cloves, crushed

400g button mushrooms, sliced

1 lemon, halved, thinly sliced

100g green olives, pitted

375ml reduced-salt chicken stock

3 tbs flaked almonds, toasted

Couscous, to serve


1Place the chicken into a large snap-lock bag. Add half the spice mix and shake until chicken is well coated. Remove chicken and any spice in the bag to a plate and set aside for 5 minutes.

2Heat a deep large frying pan over high heat until hot. Add half the oil to the hot pan and cook the chicken, in batches, for 2-3 minutes each side or until light golden. Remove to plate.

3Reduce heat to medium, add the remaining oil with onion, garlic and remaining spice mix, cook, stirring often for 3 minutes until onion has softened. Add the mushrooms, cook, shaking the pan occasionally for 5 minutes until mushrooms are just tender.

4Return the chicken to the pan, add the lemon, olives and 250ml of stock to pan, cover and cook over medium heat for 25-30 minutes, adding more stock if required or until chicken is cooked through.

5Scatter over the almonds and serve with couscous.

Note: Morrocan spice mix or blend is available in the spice section of the supermarket.