Chicken Tagine with Preserved Lemon and Olives

Ingredients

• 8 bone-in chicken thighs and drumsticks
• 1 onion (large, sliced)
• 4 garlic cloves (crushed)
• 1 large pinch saffron threads (about ½ g)
• 1 teaspoon ground ginger
• 2 teaspoons ground cumin
• 1 teaspoon sweet paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 4 tablespoons olive oil
• 500 ml chicken stock
• 1 preserved lemon (large, quartered, pulp scooped out and discarded, peel sliced)
• 150 g pitted green olives
• A small bunch of coriander (chopped)
• A small bunch of flat-leaf parsley (chopped)
• salt
• pepper
• Couscous, to serve

Method

Stage 1 - Spice rub

1. Bloom the saffron in 2 tablespoons of warm water for 5 minutes.
2. In a bowl, mix the ginger, cumin, paprika, cinnamon, turmeric, half the chopped coriander, half the parsley, 2 tablespoons olive oil, the saffron and water, salt and pepper.
3. Rub thoroughly over the chicken pieces.

Stage 2 - Brown and braise

1. Heat 2 tablespoons of olive oil in a heavy casserole or tagine.
2. Brown the chicken on all sides for 6-8 minutes; set aside.
3. Cook the onion 8 minutes until soft; add the garlic for 1 minute.
4. Return the chicken; pour in the stock.
5. Bring to a simmer, cover, and braise on low heat for 35-40 minutes (or in a 160°C oven).

Stage 3 - Add lemon and olives

1. Add the preserved lemon peel and olives.
2. Cover and cook another 15 minutes.
3. The chicken should be falling-tender; the sauce should be reduced and glossy.

Stage 4 - Finish

1. Taste; the preserved lemon and olives bring salt, so check before adding more.
2. Scatter the remaining herbs over.

Stage 5 - Serve

1. Serve in the tagine if you have one (visually beautiful), with couscous on the side.