Chicken Tagine with Preserved Lemons and Olives.
1 chicken – get your butcher to joint it into 8-10 pieces
Olive oil
2 medium onions, diced
1 tsp of ground ginger
1 tsp of ground cumin
250 ml chicken stock – I use kallo
3 garlic cloves, finely sliced
1 tsp of freshly ground black pepper
6 small preserved lemons quartered
100g of green olives (optional)
A handful of coriander leaves, chopped
1 cinnamon stick
A handful of flat leaf parsley, chopped
Gently fry the onions and garlic in a little olive oil until soft but not brown. Combine the spices and rub into the chicken joints with a little olive oil. Place the chicken, onions, stock, cinnamon and lemons into the tagine, cover and cook in the oven at 190ºc for one hour and fifteen minutes, the chicken should be falling off the bone. Add the olives and cook for another ten minutes. Before serving, add the coriander and parsley. Serve with cous cous or flat bread and a green salad.
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