Chicken tagine with preserved lemons and olives

Chicken tagine with preserved lemons and olives

Chicken tagine with preserved lemons and olives

INGREDIENTS

. 1/2 tsp saffron threads, crushed

. 250ml/9fl oz chicken stock, warmed

. 3 tbsp olive oil

. 3 onions, chopped

. 1 tsp ground ginger

. 1 tsp ground cumin

. 3 garlic cloves, finely sliced

. 1 free-range chicken, jointed

. 1 tsp black peppercorns, crushed

. 6 small preserved lemons, quartered, or 2 larger ones , chopped (these are available from many supermarkets or specialist delis)

. 100g/3.5oz mixed olives (green is traditional)

. best handful coriander leaves, chopped

. best handful flatleaf parsley, chopped

METHOD

- Add the saffron threads to the stock to infuse.

- Meanwhile, in a tagine or heavy-bottomed lidded casserole, heat the olive oil and fry the onions until soft. Add the ginger, cumin and garlic and cook gently for a couple of minutes.

- Add the chicken and stir to coat with the onion and spices. Sprinkle in the crushed peppercorns and add the lemons and saffron-infused stock.

- Bring to a simmer, then cover and cook on a very gentle heat for about one hour, or until the chicken is falling apart.

- Add the olives and continue to simmer for another ten minutes. Add the chopped coriander and parsley just before serving.

- Serve with potatoes, crusty bread or rice and a green salad.