Serves 4-6
Prep: 20min
Cook: 35min
200g Eazy onions or 1 medium onion
1tbsp olive oil
1 garlic clove
½ tsp ground cumin
½ tsp soft/sweet paprika
1 chicken stock cube
Pinch saffron stamens
1 cinnamon stick
80g bunch coriander
4 skinned duck breasts
4 Belazu pickled lemons
25 pitted green olives
1 lemon
For the couscous:
200g couscous
½ chicken stock cube
Pinch saffron stamens
1tbsp each lemon juice and olive oil
75g young spinach
METHOD Stir the Eazy onions into a heavy-bottomed, medium-size lidded pan, or peel and chop the onion and soften in 1tbsp olive oil. Peel and chop the garlic, sprinkle with a generous pinch of salt and crush to a paste. Stir the garlic, cumin and paprika into the softened onions. Dissolve the chicken stock cube in 500ml boiling water. Chop the coriander, stalks and all. Slice the duck into large kebab-size pieces. Increase the heat and briefly brown the pieces. Add most of the coriander and the stock. Bring to the boil, reduce the heat, cover and cook for 30 minutes.
Meanwhile, quarter the pickled lemons, scrape out the pips and flesh and slice the skin into strips.
For the couscous, dissolve half a stock cube in 400ml boiling water in a litre capacity bowl. Add saffron, lemon juice, olive oil and the couscous. Stir, cover and leave for 10 minutes to hydrate. Shred the spinach. Fork up the couscous, fold in the spinach and cover until required.
To finish the tagine, stir in the lemon strips, green olives and remaining coriander. Simmer uncovered for 5 minutes. Taste and adjust the seasoning with salt and lemon juice. Serve over the couscous.