Lifestyle

What’s for dinner? Moroccan-style chicken with olives and prunes

Inspired by the traditional tagine, this quicker-to-make chicken dish takes on a twist incorporating middle eastern spice combinations that are also rich in anti-inflammatory action. Cooked with antioxidant-rich canola oil, olives and prunes, this dish screams flavour and wellness in one!

Serves 4

You’ll need: 2 Tbsp B-well Canola & Extra Virgin Olive Blend; 500g skinless free-range chicken thighs or breasts, diced/ cubed; 2 medium onions, finely diced; 1 cup chicken broth; 1 cup Greek yoghurt; 3 Tbsp tomato paste; 3 cloves of garlic, crushed; ½ cup coriander, chopped & garnish; ¼ cup parsley, chopped; 1 Tbsp ginger, crushed; 2 fresh chillies, chopped; juice of half a lemon; zest of half a lemon, and for serving; 1 pack (±15) calamata/green olives; 12 dried prunes, pitted (or dried apricots).

For the spice mix: 1 tsp ground cardamom; 1 tsp turmeric; ½ tsp ground cumin; 1 stick cinnamon; 1 tsp salt; 1 tsp pepper; 1 tsp ground coriander.

How to:

Prepare and dice chicken pieces to medium/ bite-size cubes and season with spice mix, coating each piece and set aside.

Heat a large skillet over medium-high and add the B-well Canola & Extra Virgin Olive Blend, then add the onions and braise until brown. 

Stir fry the chicken and then add the chicken broth. Cook for about 5 min, then add the tomato paste, lemon juice, lemon zest, prunes and olives, allow to simmer for 20 min to cook the chicken through. 

Stir in the yoghurt, sprinkle the parsley and half of the coriander on top. Reduce heat and replace the lid. Allow the mixture to cook for another 10 min.

Sprinkle the rest of the fresh coriander, serve on a bed of bulgur wheat, brown basmati rice or with wholewheat roti.

* Recipe & image by B-well.

Gareth Drawbridge

Digital content producer
 
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