See Also: Chicken tagine with preserved lemons and olives(recipes)
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Chicken tagine with preserved lemons and olives (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



½ tsp saffron threads, crushed250ml/9fl oz chicken stock, warmed3 tbsp olive oil3 onions, chopped1 tsp ground ginger1 tsp ground cumin3 garlic cloves, finely sliced1 free-range chicken, jointed1 tsp black peppercorns, crushed6 small preserved lemons, quartered, or 2 larger ones, chopped (these are available from many supermarkets or specialist delis)100g/3½oz mixed olives (green is traditional) good handful coriander leaves, choppedgood handful flatleaf parsley, chopped



Method



1. Add the saffron threads to the stock to infuse.2. Meanwhile, in a tagine or heavy-bottomed lidded casserole, heat the olive oil and fry the onions until soft. Add the ginger, cumin and garlic and cook gently for a couple of minutes.3. Add the chicken and stir to coat with the onion and spices. Sprinkle in the crushed peppercorns and add the lemons and saffron-infused stock. 4. Bring to a simmer, then cover and cook on a very gentle heat for about one hour, or until the chicken is falling apart. 5. Add the olives and continue to simmer for another ten minutes. Add the chopped coriander and parsley just before serving.6. Serve with potatoes, crusty bread or rice and a green salad.