You are here:

Chicken tagine with preserved lemons and olives

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

Chicken tagine with preserved lemons and olives

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.

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.

Comments add a comment

Be the first to add a comment...

Serves: 6

Prep: 15 min
Cook: 1 hr 20 min

Ingredients
1/2 tsp Saffron, crushed
250ml hot chicken stock
3 Onions, chopped
2-3 tbsp Olive oil
1 tsp ground ginger
1 tsp ground cumin
3 garlic cloves, sliced thinly
1 chicken, jointed
1 tsp Black peppercorns, crushed
6 small Preserved lemons, quartered (or 2 large ones, chopped)
100g mixed olives
1 handful coriander leaves, chopped
1 handful flat-leaf parsley, chopped
crusty bread, to serve