Meat mains
Chicken, olive and preserved lemon tagine
A succulent, subtly flavoured Moroccan chicken tagine with olives and preserved lemon. This is best cooked in a wide, shallow dish with a lid if you don't have a tagine. Serve it with flatbread to mop up the juices, and/or a dish of couscous mixed with toasted flaked almonds, chopped parsley or coriander, lemon juice and a drizzle of olive oil.
Ingredients
- 2 tbsp oil
- 4 chicken legs (or large, bone-in thighs)
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 3cm piece fresh ginger, peeled and finely chopped
- 2 tbsp clear honey
- pinch saffron threads (optional)
- 150g pitted olives (green or black)
- 1 preserved lemon, rinsed well, flesh removed and rind finely sliced or chopped
- 200ml stock
- salt and pepper
Method
-
Step 1
Heat half the oil in a large heavy-based casserole dish or flameproof tagine. Brown the chicken on both sides and remove to a plate.
-
Step 2
Gently fry the onion in the rest of the oil for a few minutes to soften without colouring. Add the garlic and ginger and fry for another 2 minutes.
-
Step 3
Stir in the honey, saffron threads, olives and preserved lemon rind.
-
Step 4
Return the chicken to the pan and pour over the stock. Season and bring to the boil.
-
Step 5
Reduce the heat, cover and gently simmer for 40 minutes, or until the chicken is cooked through.
