Chicken tagine with olives & preserved lemon
A rich and fragrant chicken tagine that is utterly laden with flavour and spices that transport your tastebuds to a dusky mountainside in Morocco.
Ingredients
- 1 chicken, cut in 8 pieces
- 5 cloves garlic, finely chopped
- ¼ teaspoon Greenfields saffron threads (pulverized)
- 2 ½ teaspoon Greenfields Moroccan tagine
- 2 tablespoons extra virgin olive oil
- 3 medium onions (thinly sliced)
- 1 Greenfields cinnamon stick
- 8 calamata olives, pitted and halved
- 8 cracked green olives, pitted and halved
- 3 Greenfields preserved lemons
- 250ml chicken stock
- Juice of 1/2 lemon
- 1 tablespoon chopped flat-leaf parsley to serve
- Salt & Greenfields cracked pepper
Method
- Mix garlic, saffron and Greenfields Morrocan tagine spice together with a grind of salt and cracked black pepper.
- Rub chicken with the mixture, cover, refrigerate and marinate from 3 to 4 hours (as long as possible).
- Heat oil in heavy pan, add the chicken pieces and brown on all sides for 3-4 mins each side. Remove to side dish.
- Add onions to the pan and cook with a medium-low heat for about 10 minutes, until lightly browned, transfer to a tagine.
- Quarter the lemons, remove pulp and cut skin in strips.
- Put the chicken on top of the browned onions with the olives, lemon strips and a cinnamon stick.
- Mix the chicken stock and lemon juice and pour over the chicken.
- Cover your tagine with lid. Place over low heat, and cook about 30 minutes or until chicken is cooked thoroughly – no pink meat.
- Optional – place chopped parsley on top the top of the dish to serve.
Note: if you do not have a tagine to hand you can use your heavy based pan
Nutritionals
nutrition info
Cooking times
cooking times