Moroccan Chicken Tagine
Ingredients
- 500g chicken, cut into large chunks
- 1/2 red onion, finely chopped
- 1/2 lemon, preserved if possible
- handful pitted olives
- 1 tbsp parsley, finely chopped
- 1 tbsp coriander, finely chopped
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tsp ginger powder
- 1 tsp turmeric powder
- salt and pepper, to taste - water
Preparation
Remove the flesh of the lemon from the skin and place in a tajine pot or shallow casserole dish with a lid ??
Add oil, garlic, onion, herbs and spices and a cup of cold water and mix well ✅
Add the chicken pieces skin down, coating them with the spice mix
Leave on a low heat for approx 15 minutes with the lid on to keep the moisture in ?
Turn over each piece, add an extra dash of water and leave for another 15 minutes
Add another cup of water and increase to a medium heat
Cook with the lid on for a further 20 mins or until the chicken is cooked through ?
Check from time to time and add water if necessary- there should always be enough liquid at the bottom so the meat doesn’t burn ?
Add the lemon skin and olives and then cook uncovered for approx 5 minutes until the sauce slightly thickens ?
Serve with couscous or (traditional moroccan aubergine and pepper and tomato salads and freshly baked bread