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Chicken & Green Olive Tagine

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Equipment

Ingredients

  • 1½ tablespoons olive oil or argan oil
  • 2 garlic cloves finely chopped
  • 1 onion finely chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 8 chicken thighs
  • juice of 1 lemon
  • pinch saffron threads
  • 2 cinnamon sticks
  • 25 g butter
  • 1 preserved lemon finely sliced rind of
  • 175 g cracked green olives
  • salt and pepper

Instructions

  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, onion and coriander and cumin seeds and cook for 1,5 minutes to allow the flavours to mingle.
  • Add the chicken thighs and lightly brown on each side.
  • Pour in the lemon juice and enough water to just cover the chicken.
  • Stir in the saffron, cinnamon sticks and butter and bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
  • Add the preserved lemon rind and olives, re-cover and simmer for a further 10 minutes.
  • Season to taste and serve hot with the couscous, if liked.

Notes / Tips / Wine Advice:

For spicy chicken & preserved lemon pittas,

heat 2 tablespoons olive oil and a knob of butter in a frying pan or tagine, stir in 2 crushed garlic cloves and cook for 1 minute, then stir in 1½ teaspoons harissa paste and 250–350 g ready-cooked chicken, cut into strips and tossed with 2 teaspoons turmeric. Heat through, then add 1 tablespoon chopped preserved lemon rind and 1 tablespoon chopped coriander. Season and spoon into 4 pitta breads. Serve with dollops of natural yogurt and a sprinkling of chopped flat leaf parsley.
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Course Chicken
Cuisine Arabic / Moroccan