Chicken Tagine

Cook Time 1 hour

Servings 4

Ingredients

3 chicken marylands, scored 

1 tsp ground ginger

1 tsp ground turmeric

1 tsp ground cumin

3 tbsp extra virgin olive oil

1 onion, chopped

3 cloves of garlic

2 tomatoes, seeds removed and chopped

1 cup chicken stock, hot 

Pinch saffron

¾ cup good-quality green olives 

2 quarters of preserved lemon, flesh discarded and skin finely sliced 

3 sprigs of coriander, chopped, roots reserved 

3 sprigs of parsley, chopped

Salt and pepper

Couscous to serve

Method

Add the saffron to the chicken stock and steep for 10 minutes.

In a large bowl, add 1 tablespoon oil with the spices and a good pinch of salt. Add the marylands and massage the spices all over.

In a food processor, add the onion, garlic, and coriander roots, and pulse 6-7 times to finely chop.

Add the remaining oil to a large wide sauté pan or tagine and add the chicken. Sear off until golden on both side and then remove.

Add the onion mixture and tomato and cook for 6-8 minutes until softened, scraping the bottom of the pan. Season. Once cooked down, add the stock mixture, and cook covered and on low heat for 45 minutes to 1 hour or until chicken is tender and almost falling off the bone.

About 25 minutes before the end of cooking, add sliced preserved lemon rinds and olives. Garnish with herbs. Serve with couscous.