• 65g pitted reduced salt green olives, rinsed and drained
  • 2 cloves garlic
  • 1 preserved lemon, rinsed and drained, roughly chopped
  • 1 onion
  • 25g pack coriander
  • 50g California walnuts
  • 2 tablespoon rapeseed oil
  • 600g chicken breast fillets, cut into chunks
  • 300g low salt chicken stock, made with 1/2 stock cube
  • Wholewheat couscous to serve


  1. Preheat the oven to 200°C.
  2. Place the olives, garlic, preserved lemon, half the onion, roughly chopped, most of the coriander including the stalks, 25g walnuts and 1 tablespoon oil in a food processor and blitz to give a coarse paste.
  3. Heat the remaining oil in a large frying pan and fry the chicken and remaining chopped onion for 5 minutes. Add the olive paste and cook for 2-3 minutes.
  4. Stir in remaining walnuts and the stock and bring to the boil. Transfer to a casserole dish and bake for 30 minutes.
  5. Serve with cooked couscous sprinkled with the remaining chopped coriander.