We’ve taken inspiration from the traditional Moroccan tagine to make this warming and comforting dinner. It’s loaded with lemon, saffron, kalamata olives, and NOMU Roast Rub. Sided with couscous loaded with dried cranberries and fresh mint – this is one to remember!
Tagine-style Saffron Chicken
Tagine-style Saffron Chicken
with fresh mint, tzatziki & dried cranberries
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chicken
- Couscous
- Dried Cranberries
- Free-range Chicken Mini Fillets
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Golden Water
- Ground Turmeric
- Lemon Juice
- NOMU Roast Rub
- Onion
- Onions
- Pitted Kalamata Olives
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
MARINATION TIME
In a bowl, combine the grated garlic, the NOMU rub, seasoning, and a generous drizzle of oil. Add the Chicken mini fillets and toss until fully coated. Set aside to marinate for at least 10 minutes.
BROWNED CHICKY
While the Chicken is marinating, drain and halve the olives. Rinse, pick and roughly chop the mint. Place a pan over medium heat with a drizzle of oil. When hot, remove the chicken from the marinade (reserving the marinade) and fry until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
TAGINE PREP
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 4-5 minutes (shifting occasionally). Add the golden water with the saffron strings, the reserved marinade, a sweetener (to taste), and the turmeric. Simmer until reduced and slightly thickened, 4-5 minutes (shifting occasionally).
FINISH THE TAGINE
When the sauce is done, mix through the browned Chicken and the halved olives. Drizzle over the lemon juice (to taste) and remove from the heat.
CRANBERRY-LACED Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Once cooked, add ½ the chopped mint, seasoning, and the dried cranberries.
OMG YUM!
Plate up the Chicken tagine. Dollop over the Tzatziki and side with the minty Couscous. Scatter over the remaining mint. Tuck in, Chef!
MARINATION TIME
In a bowl, combine the grated garlic, the NOMU rub, seasoning, and a generous drizzle of oil. Add the Chicken mini fillets and toss until fully coated. Set aside to marinate for at least 10 minutes.
BROWNED CHICKY
While the Chicken is marinating, drain and halve the olives. Rinse, pick and roughly chop the mint. Place a pan over medium heat with a drizzle of oil. When hot, remove the chicken from the marinade (reserving the marinade) and fry until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
TAGINE PREP
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 4-5 minutes (shifting occasionally). Add the golden water with the saffron strings, the reserved marinade, a sweetener (to taste), and the turmeric. Simmer until reduced and slightly thickened, 4-5 minutes (shifting occasionally).
FINISH THE TAGINE
When the sauce is done, mix through the browned Chicken and the halved olives. Drizzle over the lemon juice (to taste) and remove from the heat.
CRANBERRY-LACED Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Once cooked, add ½ the chopped mint, seasoning, and the dried cranberries.
OMG YUM!
Plate up the Chicken tagine. Dollop over the Tzatziki and side with the minty Couscous. Scatter over the remaining mint. Tuck in, Chef!
MARINATION TIME
In a bowl, combine the grated garlic, the NOMU rub, seasoning, and a generous drizzle of oil. Add the Chicken mini fillets and toss until fully coated. Set aside to marinate for at least 10 minutes.
BROWNED CHICKY
While the Chicken is marinating, drain and halve the olives. Rinse, pick and roughly chop the mint. Place a pan over medium heat with a drizzle of oil. When hot, remove the chicken from the marinade (reserving the marinade) and fry until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
TAGINE PREP
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 6-7 minutes (shifting occasionally). Add the golden water with the saffron strings, the reserved marinade, a sweetener (to taste), and the turmeric. Simmer until reduced and slightly thickened, 5-6 minutes (shifting occasionally).
FINISH THE TAGINE
When the sauce is done, mix through the browned Chicken and the halved olives. Drizzle over the lemon juice (to taste) and remove from the heat.
CRANBERRY-LACED Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Once cooked, add ½ the chopped mint, seasoning, and the dried cranberries.
OMG YUM!
Plate up the Chicken tagine. Dollop over the Tzatziki and side with the minty Couscous. Scatter over the remaining mint. Tuck in, Chef!
MARINATION TIME
In a bowl, combine the grated garlic, the NOMU rub, seasoning, and a generous drizzle of oil. Add the Chicken mini fillets and toss until fully coated. Set aside to marinate for at least 10 minutes.
BROWNED CHICKY
While the Chicken is marinating, drain and halve the olives. Rinse, pick and roughly chop the mint. Place a pan over medium heat with a drizzle of oil. When hot, remove the chicken from the marinade (reserving the marinade) and fry until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
TAGINE PREP
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 6-7 minutes (shifting occasionally). Add the golden water with the saffron strings, the reserved marinade, a sweetener (to taste), and the turmeric. Simmer until reduced and slightly thickened, 5-6 minutes (shifting occasionally).
FINISH THE TAGINE
When the sauce is done, mix through the browned Chicken and the halved olives. Drizzle over the lemon juice (to taste) and remove from the heat.
CRANBERRY-LACED Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Once cooked, add ½ the chopped mint, seasoning, and the dried cranberries.
OMG YUM!
Plate up the Chicken tagine. Dollop over the Tzatziki and side with the minty Couscous. Scatter over the remaining mint. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Tagine-style Saffron Chicken?
The preparation time for Tagine-style Saffron Chicken with fresh mint, tzatziki & dried cranberries is between 30 and 45 minutes.
What is the total time required to make Tagine-style Saffron Chicken with fresh mint, tzatziki & dried cranberries?
The total time required to make Tagine-style Saffron Chicken with fresh mint, tzatziki & dried cranberries is between 45 and 60 minutes.
How many servings does Tagine-style Saffron Chicken provide?
4 servings
What are the main ingredients in Tagine-style Saffron Chicken?
Chicken, Couscous, Dried Cranberries, Free-range Chicken Mini Fillets, Fresh Mint, Garlic Clove, Garlic Cloves, Golden Water, Ground Turmeric, Lemon Juice, NOMU Roast Rub, Onion, Onions, Pitted Kalamata Olives, Tzatziki
What is the nutritional information of Tagine-style Saffron Chicken?
Calories: 545, Carbs: 63 grams, Fat: grams, Protein: 49 grams, Sugar: 8.3 grams, Salt: 941 grams
How do I prepare Tagine-style Saffron Chicken?
BROWNED CHICKY: While the chicken is marinating, drain and halve the olives. Rinse, pick and roughly chop the mint. Place a pan over medium heat with a drizzle of oil. When hot, remove the chicken from the marinade (reserving the marinade) and fry until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside. OMG YUM!: Plate up the chicken tagine. Dollop over the tzatziki and side with the minty couscous. Scatter over the remaining mint. Tuck in, Chef! CRANBERRY-LACED COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Once cooked, add ½ the chopped mint, seasoning, and the dried cranberries. FINISH THE TAGINE: When the sauce is done, mix through the browned chicken and the halved olives. Drizzle over the lemon juice (to taste) and remove from the heat. TAGINE PREP: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the golden water with the saffron strings, the reserved marinade, a sweetener (to taste), and the turmeric. Simmer until reduced and slightly thickened, 4-5 minutes (shifting occasionally). MARINATION TIME: In a bowl, combine the grated garlic, the NOMU rub, seasoning, and a generous drizzle of oil. Add the chicken mini fillets and toss until fully coated. Set aside to marinate for at least 10 minutes.
What should be prepared from my kitchen to make Tagine-style Saffron Chicken?
Chicken, Couscous, Dried Cranberries, Free-range Chicken Mini Fillets, Fresh Mint, Garlic Clove, Garlic Cloves, Golden Water, Ground Turmeric, Lemon Juice, NOMU Roast Rub, Onion, Onions, Pitted Kalamata Olives, Tzatziki
How many calories does Tagine-style Saffron Chicken have?
545 calories
How much fat content does Tagine-style Saffron Chicken have?
grams
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