Chicken, Olive and Chickpea Tagine

Serves 4
Time 30 minutes


2 tbsp extra virgin olive oil
1 onion, finely diced
1 large knob ginger, finely diced
6 cloves garlic, finely chopped
1 small knob turmeric, finely grated
Pinch saffron
Pinch sweet paprika
Pinch cumin
1 cup chicken stock
750ml passata
2 chicken breasts (skin off), 2cm diced
½ cup green olives, pitted
½ cup Kalamata olives, pitted
1 tin chickpeas, drained
1 bunch coriander
Salt and pepper

Couscous, to serve


In a Magimix Cook Expert, add the olive oil, onion, ginger, garlic, turmeric, saffron, paprika and cumin. Cover with the lid and sweat off for 5 minutes until softened.

Pour in the stock and passata then add the chicken, olives, chickpeas, coriander and season well with salt and pepper. Cover with the lid and set it to 1A and 100°C and cook for 15 minutes.

Serve with couscous.