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Tagine of chicken with artichoke, preserved lemons and olives (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



3 tbsp extra virgin olive oil2 onions, finely chopped2-3 cloves garlic, crushed½ tsp crushed saffron threads or saffron powder¼-½ tsp ground ginger1 chicken, jointedsalt and freshly ground black pepper½ lemon, juice only2 tbsp chopped coriander2 tbsp chopped parsley2 small preserved lemons, peel only12-16 green or violet olives, either stoned or left whole9 artichoke bottoms, defrosted



Method



1. In a wide casserole or heavy-bottomed pan that will fit the chicken pieces in one layer, heat the oil and add the onions. Sauté, stirring over a low heat, until softened, then stir in the garlic, saffron and ginger.2. Add the chicken pieces, season with salt and freshly ground black pepper, and pour in about 300ml/10fl oz of water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry.3. Lift out the breasts after 20 minutes and set aside. Continue to cook the remaining pieces for another 25 minutes, then return the breasts to the pan.4. Stir in the lemon juice, coriander, parsley, preserved lemon peel and olives, then lift the chicken pieces and put the artichoke bottoms in the sauce beneath them. Add a little water if necessary and cook for about 10 minutes until the artichokes are tender. Serve with the olives and lemon peel on top of the meat.