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This recipe is classed as easy

Rating 3.10 / 5 (113 votes)

Prep time:
15 min
Cook time:
1 hr 20 min
Serves:
6

This simple chicken tagine from the Hairy Bikers would be great made the day before and left so the flavours can infuse

Method

1. Put the saffron in the stock to infuse.

2. Meanwhile, gently fry the onions in the olive oil until soft. Add the ginger, cumin and garlic and cook gently for a couple of minutes.

3. Add the chicken pieces and stir to coat with the onion and spices. Sprinkle over the crushed peppercorns and preserved lemon. Add the saffron infused stock and bring to the boil.

4. Cover and cook on a very gentle heat for 1 hour, or until the chicken is falling apart. Add the olives and continue to simmer for another 10 minutes.

5. Stir in the chopped coriander and parsley just before serving. Serve with crusty bread or couscous.

Cooks' note: if you are using a Tagine pot to make this dish, soak it for about 3 hours before its initial use if it is unglazed. Use a diffusion plate on your cooker, so it doesn't crack. Tagines are not suitable for Halogen hobs, but can be used in the oven.

Ingredients

  • 1/2 tsp saffron, crushed
  • 250 ml hot chicken stock
  • 3 onions, chopped
  • 2-3 tbsp olive oil
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 3 cloves garlic, sliced thinly
  • 1 chicken, jointed
  • 1 tsp black peppercorns, crushed
  • 6 small preserved lemons, quartered (or 2 large ones, chopped)
  • 100 g mixed olives
  • 1 handfuls coriander leaves, chopped
  • 1 handfuls flat leaf parsley, chopped
  • crusty bread, or couscous to serve

Tips and suggestions

Try making your own preserved lemons

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Latest Comment

 

Great again tonight, used 6 thighs and only 1 preserved lemon as find it too salty otherwise...

Scottydog Scottydog  Posted 03 Sep 2011 10:01 PM
 

Ah sorry its been a while, I would say 9 thighs is a little low for 6 people but depends if some are children I guess! Whatever you can chuck in is good. Hope it was good for you!

Scottydog Scottydog  Posted 03 Sep 2011 3:42 PM
 

Scotty dog
Note your comments. I will try tomorrow for Sunday meal. I cook for 6 so do I need to add just a bit - use say 9 thighs??

Avakyan Avakyan  Posted 13 Nov 2010 7:38 AM
 

Indeed like the others have said this is fab, I already had my preserved lemons from a recipie on this site, and used 1/4 tsp ground saffron in the stock, which seemed fine & you could notice it. Used 2 legs and 5 drumsticks and sauce with a bit extra water was just right by end, nice & thick!

Scottydog Scottydog Posted 30 Aug 2010 6:48 PM
 

Indeed like the others have said this is fab, I already had my preserved lemons from a recipie on this site, and used 1/4 tsp ground saffron in the stock, which seemed fine & you could notice it. Used 2 legs and 5 drumsticks and sauce with a bit extra water was just right by end, nice & thick!

Scottydog Scottydog Posted 30 Aug 2010 6:48 PM
 

I have cooked this now several times. It is simple and delicious. The preserved lemons are an essential for this, as is the saffron.

davidL92030 davidL92030 Posted 23 Apr 2010 7:52 PM
 

Wow! so easy and wow with the flavour. Go out of your way for the preserved lemons as they really made the flavour for me. Mine were store bought but might try preserving my own next time.

Rhino27 Rhino27 Posted 06 Feb 2010 9:41 AM
 

This was delicious - I visit morocco regularly & have eaten many tagines there, this compares very well & is also easy to make, on the hob which is easier too. If you dont want to make the preserved lemons yourself, you can buy a small jar of them in major Sainsbury stores or good deli shops, as well as online.

clareB32487 clareB32487 Posted 24 Oct 2009 9:53 PM
 

I have made this several times and it is delicious - even my fussy 12 year old eats this. The only change I made the last time I made it was to miss out the crushed peppercorns which did make it a bit firey for some

MichelleD19875 MichelleD19875 Posted 29 Dec 2008 11:52 AM