Serves : 4 servings
Ingredients :
Ingredients :
- 2 tbsp olive oil
- 2 large white onions, finely sliced
- 3 garlic cloves, finely chopped
- 1 tsp ground ginger
- 1⁄2 tsp ground white pepper
- 1⁄4 tsp cinnamon
- 1⁄4 tsp ground cloves
- 1 chicken, cut into 8 or 8 thighs or legs, skin on and bone in
- 300ml chicken stock
- generous pinch of saffron, soaked in a little water
- 2 preserved lemons, cut into strips
- 20 green olives, pitted
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped fresh coriander
- sea salt
- 2 large white onions, finely sliced
- 3 garlic cloves, finely chopped
- 1 tsp ground ginger
- 1⁄2 tsp ground white pepper
- 1⁄4 tsp cinnamon
- 1⁄4 tsp ground cloves
- 1 chicken, cut into 8 or 8 thighs or legs, skin on and bone in
- 300ml chicken stock
- generous pinch of saffron, soaked in a little water
- 2 preserved lemons, cut into strips
- 20 green olives, pitted
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped fresh coriander
- sea salt
Preparation Method :
1) Heat the olive oil in a large tagine, a flameproof casserole dish or a deep frying pan.
Add the onions and sauté them over a medium heat until softened and turning a light golden brown.
2) Add the garlic along with all the spices. Cook for a further minute, then remove everything from the pan and set aside. Add the chicken pieces, skin-side down, and fry them for a few minutes, then turn them over – you will probably need to do this in batches so you don’t overcrowd the pan. Put all the chicken back in the pan with the onions and garlic. Season with salt, then pour the stock or 300ml of water into the pan and add the saffron and its soaking water.
3) Bring the stock to the boil, then turn down the heat and cover the pan. Simmer, turning the chicken over regularly, for about 45 minutes, until the meat is about to fall off the bone.
4) Add half the preserved lemon strips and the olives and simmer the tagine, uncovered, for 5 minutes. Stir in the parsley and coriander and garnish with the remaining preserved lemon strips, then serve immediately with some flatbread or couscous.
Add the onions and sauté them over a medium heat until softened and turning a light golden brown.
2) Add the garlic along with all the spices. Cook for a further minute, then remove everything from the pan and set aside. Add the chicken pieces, skin-side down, and fry them for a few minutes, then turn them over – you will probably need to do this in batches so you don’t overcrowd the pan. Put all the chicken back in the pan with the onions and garlic. Season with salt, then pour the stock or 300ml of water into the pan and add the saffron and its soaking water.
3) Bring the stock to the boil, then turn down the heat and cover the pan. Simmer, turning the chicken over regularly, for about 45 minutes, until the meat is about to fall off the bone.
4) Add half the preserved lemon strips and the olives and simmer the tagine, uncovered, for 5 minutes. Stir in the parsley and coriander and garnish with the remaining preserved lemon strips, then serve immediately with some flatbread or couscous.
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