Chicken, olive & lemon tagine with couscous

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Chicken thigh (boneless)560 g (140 g)
• Onion (brown/yellow)240 g (≈ 2 onions) (60 g (≈ 0.5 onion))
• Olives (jar)80 g (20 g)
• Lemon80 g (≈ 1 lemon) (20 g)
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Fresh ginger12 g (3 g)
• Ground turmeric2 g (0.5 g)
• Ground cumin4 g (1 g)
• Coriander / cilantro12 g (3 g)
• Extra-virgin olive oil40 g (10 g)
• Couscous280 g (70 g)
• Vegetable stock cubes12 g (3 g)

Method

1. Brown the chicken in the oil 5 minutes; add onion, garlic, ginger and spices, 3 minutes.
2. Add lemon slices, olives, stock cube and 150 ml water per serving; lid on, simmer 25 minutes.
3. Pour boiling water over the couscous (same volume), cover 5 minutes; serve with coriander.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Make ahead: cook in port and freeze in portions.
• Contains: Celery, Gluten — always check the labels of what you buy.