What are the main ingredients in Tagine-style Saffron Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Tagine-style Saffron Chicken

Name: Tagine-style Saffron Chicken
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

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

with fresh mint, tzatziki & dried cranberries

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Garlic Clove - 1
NOMU Roast Rub - 10ml
Free-range Chicken Mini Fillets - 150g
Pitted Kalamata Olives - 30g
Fresh Mint - 3g
Onion - 1
Golden Water - 50ml
Ground Turmeric - 2,5ml
Lemon Juice - 15ml
Couscous - 75ml
Dried Cranberries - 10g
Tzatziki - 40ml

Download the Recipe

Serves 2

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!

Garlic Clove - 1
NOMU Roast Rub - 20ml
Free-range Chicken Mini Fillets - 300g
Pitted Kalamata Olives - 60g
Fresh Mint - 5g
Onion - 1
Golden Water - 100ml
Ground Turmeric - 5ml
Lemon Juice - 30ml
Couscous - 150ml
Dried Cranberries - 20g
Tzatziki - 80ml

Download the Recipe

Serves 3

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!

Garlic Cloves - 2
NOMU Roast Rub - 30ml
Free-range Chicken Mini Fillets - 450g
Pitted Kalamata Olives - 90g
Fresh Mint - 8g
Onions - 2
Golden Water - 150ml
Ground Turmeric - 7,5ml
Lemon Juice - 45ml
Couscous - 225ml
Dried Cranberries - 30g
Tzatziki - 125ml

Download the Recipe

Serves 4

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!