Orange-braised fennel with baked cod & olives
Cod baked over slow orange-braised fennel with black olives and a parsley finish.
Chicken, olive & preserved lemon tagine
A bright chicken tagine with green olives and preserved lemon over herbed couscous.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Brown the chicken in the oil; remove.
- Step 2
Soften the onion; add garlic and spices for 1 minute.
- Step 3
Return chicken with stock; simmer covered 30 minutes.
- Step 4
Add olives and preserved lemon; simmer 10 more, uncovered, to thicken.
- Step 5
Soak the couscous; serve under the tagine with herbs.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 42g |
| Carbohydrates | 40g |
| – of which sugars | 4g |
| Fibre | 6g |
| Fat | 23g |
| – of which saturates | 5g |
| – of which omega-3 | 0.3g |
| Calcium | 90mg |
| Iron | 3.2mg |
| Salt | 1.8g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Whole baked sea bream with clementine & bay
A whole bream baked over clementines, fennel and bay; five minutes of effort, restaurant result.
Heart health Blood orange chicken with olives & oregano
Chicken thighs roasted with blood orange, red onion and olives; colour in the greyest month.