Chicken & Green Olive Tagine
Equipment
Ingrediënten
- 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
Instructies
- 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.--------------------------------------------------------------------------------------------------
