Chicken Tagine

Feb 9, 2016 by

Chicken Tagine

This is a lovely summer dish which can be adapted to a winter warmer easily. The key is to use the best chicken you can find. Preferably organic and genuinely free range.

1 chicken jointed or use thighs and legs. You need the bones for added flavour
1 large onion
2 cloves garlic
1 preserved lemon sliced
1 teaspoon of ras el hanout.
Parsley, coriander and mint
small piece of ginger
a few saffron strands or 1 teaspoon turmeric
a handful of flaked almonds
a small jar of green olives
250ml chicken stock (add water as it cooks if it needs more liquid)
salt and pepper
olive oil

Mix the ras el hanout, turmeric if using, salt and pepper and rub it over the chicken pieces. Heat some olive oil in a casserole. Gently fry the onions, garlic. Add the chicken and brown. Add the stock and the rest of the ingredients except for the flaked almonds, mint and coriander. Simmer for an hour and a half.

In a separate dry pan toast the almonds. Scatter them over the finished dish with some roughly chopped coriander and mint.

If you can’t get preserved lemons, use this method a week or so in advance. Ras el hanout should be available in the spice section of a good supermarket.

Serve with couscous, or baked potatoes and some seasonal vegetables

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