Chicken Tagine
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 4 1⁄2 ounces green olives
- 3 1⁄2 ounces olive oil
- 1 large onion, chopped
- 4 chicken breasts
- 2 garlic cloves, chopped
- 1 teaspoon ras el hanout spice mix (or 3/8 teaspoons cumin powder, 3/8 teaspoons coriander powder, 1/8 teaspoon ginger and 1/8 teaspoon )
- 1⁄2 g saffron thread
- 1 teaspoon ground ginger
- 1 teaspoon fresh ground black pepper
- 1 large preserved lemon, peel only, chopped
- 3 teaspoons fresh coriander, chopped
- 1 teaspoon fresh parsley, chopped
- vegetables, to serve
Directions
- Add the olives to a pan of boiling water.
- Bring the water back to the boil for 30 seconds, then drain and refresh under cold running water.
- Repeat twice more, using fresh water each time.
- Heat the olive oil in a heavy saucepan.
- Add the onions and fry gently, stirring frequently until they are soft and translucent.
- Add the chicken breasts and fry for a minute or two.
- Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.
- Add the preserved lemon, coriander, parsley and the blanched olives.
- Add enough water to just cover the chicken, then bring to the boil.
- Reduce the heat, cover and simmer on a low heat for about 35 minutes.
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