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Coriander Chicken Couscous  HT MC Tunisian   80mins

Serves 4     Hot  Poultry  Herbs  Main Course  healthy Eating  Dairy free Eggless Tunisia Nth Africa North African

4 tbsp Olive Oil
8 Boneless Chicken Thighs, halved
4 Garlic Cloves, crushed
2 Onions, chopped
1 teasp Ground Turmeric
1 teasp Dried Basil
Salt and Black Pepper
1 tbsp Freshly chopped Coriander (Cilantro)
100g/4oz Black Olives, pitted
1 Lemon, sliced


1. Heat the oil in a large saucepan then add the chicken and brown on all sides. Remove from the pan.

2. Reheat the oil, add the garlic, onions and turmeric and cook over a medium heat for 5 minutes, turning from time to time.

3. Return the chicken to the pan together with the basil, salt and pepper, mix well then add enough water to just cover the chicken. Bring to the boil, stirring, then reduce the heat and simmer for 40 minutes, stirring from time to time and adding a little more water if necessary, until the chicken is very tender.

4. Add the olives and lemon slices and continue to cook for a further 10 minutes. Serve over couscous.


More Chicken Recipes  |  General Prep & Cooking Times   |  More Tunisian Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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