Ingredients

½ lemon

1 tbsp rapeseed oil

1 large onion, finely chopped

1 fennel bulb, halved and thinly sliced, fronds reserved

thumb-sized piece ginger, finely chopped

2 large garlic cloves, chopped

4 skinless chicken thigh fillets, halved and any fat trimmed

½ tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

400ml hot vegetable stock, made with 2 tsp bouillon powder

2 tomatoes, cut into wedges

6 Kalamata or green olives, pitted and halved

generous handful coriander, chopped, plus extra to serve

70g wholewheat couscous

400g can chickpeas, drained and rinsed

Instructions

Step 1: Squeeze the juice from half the lemon into a bowl and set it aside. Cut the lemon in two, remove the pith from one half, and chop the rind finely.

Step 2: Heat the rapeseed oil in a non-stick frying pan over medium heat. Add the chopped onion, sliced fennel, ginger, and garlic, frying until they soften and become fragrant.

Step 3: Add the chicken thigh pieces to the pan and cook for a few minutes until they are just browned on all sides.

Step 4: Stir in the chopped lemon rind and the turmeric, ground cumin, and ground coriander. Pour in the hot vegetable stock, cover the pan, and simmer gently for 25 minutes.

Step 5: Add the tomato wedges, halved olives, chopped coriander, and half of the reserved lemon juice. Cook uncovered for another 5 minutes until the fennel and chicken are tender and the sauce has thickened slightly.

Step 6: While the chicken simmers, prepare the couscous according to the package instructions. Stir in the drained chickpeas and season with the remaining lemon juice to taste.

Step 7: Serve the cooked chicken and fennel tagine alongside the couscous mixture. Garnish with extra coriander and reserved fennel fronds for a fresh finish.

Tips & Variations

For a richer flavor, you can substitute chicken thighs with bone-in pieces, adjusting the cooking time slightly.

If you don’t have rapeseed oil, olive oil works well as a substitute.

Add a pinch of chili flakes or harissa paste for a slight spicy kick.

Serve with a dollop of Greek yogurt or a squeeze of fresh lemon for extra brightness.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast fillets, but they tend to dry out more quickly. Reduce the cooking time to avoid overcooking and maintain tenderness.

Is this dish suitable for freezing?

Yes, you can freeze the cooked chicken and sauce in a sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving. It’s best to prepare the couscous fresh when serving.